I love that summer is right around the corner! Time to switch seasons of veggies and enjoy lighter fare. Here is a great dish I love to prepare this time of year. Branzino is light, a favorite and crowd pleaser.
Branzino and Roasted Baby Vegetables
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
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.
6 branzino fillets with skin (each about 5 ounces)
2 tablespoons olive oil
20 baby carrots, peeled, tops trimmed
8 ounces baby squash, halved
8 baby golden beets, peeled, halved
3 medium parsnips, quartered lengthwise, cut into 3-inch pieces
8 ounces baby zucchini, trimmed
3 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley
(can add japanese eggplant too)
Preheat oven to 400°F.
-Combine all vegetables except zucchini in large bowl – toss with 3 tablespoons oil
-Spread out vegetables on large rimmed baking sheet; Sprinkle vegetables with salt and pepper
-Roast vegetables 15 minutes.
-Cook for about 15 minutes more or until tender
Pat fillets dry. Sprinkle on both sides with lemon, 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.