Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil

Ingredients

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

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 ...

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