Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil
7 ingredients
Makes 6 servings
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Estimated Nutrition (whole recipe, rough)
123
Calories
0g
Protein
14g
Fat
1g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Striped Bass | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes