To be sure the flavor of the fresh herbs comes through, use regular olive oil (not extra-virgin) in the tarragon-chive oil.
Ingredients
Makes 6 servings
Tarragon-chive oil:
Branzino:
For tarragon-chive oil:
Step 1
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:
Step 2
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.
Step 3
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:
Step 4
With the fish, try a dry white wine, like the kosher Hagafen 2008 Oak Knoll District of Napa Valley Chardonnay (California, $24).
Nutrition Per Serving
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Reviews (8)
Back to TopWith tarragon and chives growing in my garden, choosing this recipe was a no brainer, plus it is very easy. After having read all the comments about lemon, I had it at the ready, but found I enjoyed the herb oil just as is. A very subtle sauce that doesn't require a boost. Perfect for the season. My branzino were small, butterflied fish, so the cooking time was different; however, it still was very fast. Excellent recipe. Will definitely make again if/when branzino appears at the store again.
mswindycty
Chicago
5/2/2015
Made this for our Friday night dinner and it is great. I took the reviewers advice and used garlic oil for the olive oil and squeezed a lemon over each fillet before serving. The fish was in the oven for about 6 minutes total.
Anonymous
Huntington Beach, CA
4/22/2012
I added 2 Tbl of fresh lemon juice. Loved this - so easy!
Anonymous
Cupertino, CA
7/26/2010
This was good - but I too agree some lemon would have kicked it up to great.
lola0706
Montreal
5/18/2010
For a citrus freak like myself, I had to restrain myself from using lemon on this dish. But I was pleasantly surprised at the lovely flavors that came through. Still, I think I'll try it with lemon and chili oil as someone suggested below.
cmott
New York, NY
4/21/2010
This was lovely- so fresh and tasty. I served it with whole wheat couscous which made a nice base for the veggies and herb oil. I'd make it again.
emgrossi
DC
4/14/2010
Really great preparation for the fish. I used Basa Fillets since I had some in the freezer. The tarragon-chive oil needed a punch so I added lemon juice and Chili Oil. So good!
Anonymous
Denver
4/8/2010
The branzino was excellent. It was cooked perfectly and was tender and light. I marinated it in lemon juice for a couple of hours first. I did think, as did my sister in law, that it could have used some acidity. Perhaps a squeeze of lemon juice in the oil or some zest? It was a wonderful, unexpected passover entree.
mirsilver
westfield, nj
3/29/2010
