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Branzino and Roasted Baby Vegetables with 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
- 6 branzino or striped bass fillets with skin (each about 5 ounces)
- 2 tablespoons olive oil
Directions:View on Epicurious
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