Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil

Ingredients

• 6 servings roasted baby vegetables 
• 6 servings coarse kosher salt 
• 2 tablespoons chives fresh chopped
• 0.3 cup tarragon fresh chopped
• 2 tablespoons olive oil 
• 0.3 cup parsley fresh italian chopped
• 6 fillet bass fillets with skin (each 5 ounces)

Equipment

• bowl
• oven
• whisk
• blender

Directions

1. Puree herbs and4 tablespoons oil in blender until smooth.
2. Transfer to small bowl; whisk in remaining5 tablespoons oil. Season herb oil to tastewith coarse salt and pepper.
3. Preheat oven to 400°F.Pat fillets dry.
4. Sprinkle on both sides withsalt and pepper.
5. Heat oil in large nonstickskillet over medium-high heat.
6. Add 3 fillets,skin side down. Sauté until brown, about 3minutes.
7. Transfer fillets, skin side down, tobaking sheet. Repeat with remaining fillets.
8. Drizzle each with 1/2 tablespoon herb oil.
9. Roast fillets until just opaque in center,about 10 minutes.
10. Transfer fillets to platter.Surround with vegetables.
11. Drizzle someherb oil over vegetables.
12. Serve, passingremaining herb oil.
13. With the fish, try adry white wine, like the kosher Hagafen2008 Oak Knoll District of Napa Valley
14. Chardonnay (California, $24).
15. Per serving: 233.7 kcal calories,48.2 % calories from fat, 12.5 g fat,2.1 g saturated fat,
16. 6 mg cholesterol,
17. 6 g carbohydrates,
18. 0 g total sugars,
19. Bon Appétit