Pan-Fried Branzino With Whole Roasted Scallions And Purple Potatoes

• 4 Branzinos fillets, halved
• 6 small heirloom carrots, whole and peeled
• 3 small purple potatoes, peeled and sliced
• 1/4 cup pesto sauce
• 1/4 cup fresh parsley
• 1/4 cup olive oil
• 4 tablespoons canola oil
• 1 tablespoon fresh lemon juice
• 1 handful fresh tarragon leaves (optional)

1. Preheat the oven to 375F (190C); While oven is preheating, peel carrots and potatoes; Slice potatoes to 1/4 inch thickness; Wash and dry scallions and trim green tops for fresh cut; Toss with olive oil, salt and pepper; Roast vegetables for 15-20 minutes or until fork tender
2. While vegetables are roasting prepare sauce; Take pesto sauce available, add some fresh parsley and using an immersion blender or food processor, mix it in; add olive oil to prevent from getting too thick;
3. Pat the fish fillets dry with a paper towel, cut in half; Season with salt and pepper
4. In the last 5 minutes of roasting the vegetables, heat canola oil on a non-stick pan over medium-high heat; Once oil is hot, place fish skin-side down on pan and cook 3 minutes for skin to crisp before flipping over and cooking the other side for 2 minutes; Take off of pan into a paper-towel lined colander to absorb excess oil
5. For additional flavor, once the fish is on the colander turn off stove, and quickly toss a few tarragon leaves in the hot oil for one minutes. Quickly remove and sprinkle on top of fish before serving; For added brightness, squeeze 1/4 of a lemon/ 1 tbsp of lemon juice over the dish before serving; Enjoy!

branzinos, heirloom carrots, purple potatoes, pesto sauce, fresh parsley, olive oil, canola oil, lemon juice, handful

Taken from food52.com/recipes/27872-pan-fried-branzino-with-whole-roasted-scallions-and-purple-potatoes (may not work)