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Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil


Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil Recipe

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)
Directions:
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