Branzino And Roasted Baby Vegetables With Tarragon Chive Oil Recipes

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BRANZINO AND ROASTED BABY VEGETABLES WITH TARRAGON-CHIVE OIL



Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil image

Provided by Suzanne Tracht

Categories     Blender     Fish     Roast     Sauté     Passover     Low Cal     Dinner     Seafood     Beet     Carrot     Squash     Zucchini     Healthy     Tarragon     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

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

Steps:

  • 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 400°F. 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. Sauté 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.
  • What to drink:
  • With the fish, try a dry white wine, like the kosher Hagafen 2008 Oak Knoll District of Napa Valley Chardonnay (California, $24).

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2010-02-22 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 …
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Servings 6
  • 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 over medium-high heat. Add 3 fillets, skin side down. Sauté 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.
  • With the fish, try a dry white wine, like the kosher Hagafen 2008 Oak Knoll District of Napa Valley Chardonnay (California, $24).


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