Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil


  • ¼ cup chopped fresh tarragon
  • Roasted Baby Vegetables
  • 2 tablespoons olive oil
  • 6 branzino or striped bass fillets with skin (each about 5 ounces)
  • Coarse kosher salt
  • 9 tablespoons olive oil (not extra-virgin), divided
  • 2 tablespoons chopped fresh chives
  • + 1 more ingredients
    • ¼ cup chopped fresh Italian parsley

1. For tarragon-chive oil: Puree herbs and 4 tablespoons oil in blender until smooth. Transfer to small bowl; whisk in remaining 5 tablespoons oil. Season herb oil to taste with coarse salt and pepper. 2. For branzino: Preheat oven to 400°F. Pat fillets dry. Sprinkle on both sides with salt ...

View full recipe at SpringPad


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