Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil

Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil
Photo by Patricia Heal

Ingredients

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

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. Preheat oven to 400°F. Pat fillets dry. Sprinkle on both sides with salt and pepper. Heat oil in large nonstick skillet ov...

View full recipe at Epicurious

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