BRANZINO w/RSTD BABY VEG & TARRAGON OIL

By BobD

Ingredients

• Tarragon-chive oil:
• 6 SERVINGS
• To be sure the flavor of the fresh herbs comes through, use regular olive oil (not extra-virgin) in the tarragon-chive oil.
• 1/4 cup chopped fresh tarragon
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh chives
• 9 tablespoons olive oil (not extra-virgin), divided
• Coarse kosher salt
• Branzino:
• 6 branzino or striped bass fillets with skin (each about 5 ounces)
• 2 tablespoons olive oil
• Roasted Baby Vegetables

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 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.


For branzino:

Preheat oven to 400F.

Pat fillets dry. Sprinkle on both sides with salt and pepper.

Heat oil in large nonstick skillet over medium-high heat.

Add 3 fillets, skin side down. Saute until brown, about 3 minutes. Transfer fillets, skin side down, to baking sheet. Repeat with remaining fillets.

Drizzle each with 1/2 tablespoon herb oil.

Roast fillets until just opaque in center, about 10 minutes.

Transfer fillets to platter. Surround with vegetables. Drizzle some herb oil over vegetables. Serve, passing remaining herb oil.

Roasted Baby Vegetables

20 baby carrots, peeled, tops trimmed
8 ounces baby pattypan squash, halved
8 baby golden beets, peeled, halved
8 baby turnips, peeled, halved, or 3 medium parsnips, quartered lengthwise, cut into 3-inch pieces

8 ounces baby zucchini, trimmed
3 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley

Preheat oven to 400°F. Combine all vegetables except zucchini in large bowl; toss with 3 tablespoons oil. Spread out vegetables on large rimmed baking sheet; reserve bowl. Sprinkle vegetables with salt and pepper. Roast vegetables 15 minutes.

Meanwhile, add zucchini to reserved bowl. Drizzle with 1 teaspoon oil; sprinkle with salt and pepper and toss to coat.
Add zucchini to baking sheet with vegetables. Roast until all vegetables are tender, stirring occasionally, about 15 minutes.

DO AHEAD: Vegetables can be made up to 2 hours ahead. Let stand at room temperature. Rewarm vegetables in 350°F oven 8 to 10 minutes.

Sprinkle vegetables with parsley.