Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil

Name: Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil
Yield: 6 Servings
Ingredients: 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; 6 branzino or striped bass fillets with skin (each about 5 ounces); 2 tablespoons olive oil; Roasted Baby Vegetables (see recipe)

By Suzanne TrachtPhotography by Patricia Heal

February 21, 2010

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Recipe notes