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Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant roasted branzino with roasted baby vegetables is a wonderful example of how simple, high-quality ingredients can create a sophisticated meal. Branzino, a delicate Mediterranean sea bass, is prized for its lean, flaky white flesh and mild flavour. In this diabetes-friendly dish, the fish is pan-seared to achieve a perfectly crisp skin before being finished in the oven. The accompanying tarragon-chive oil adds a vibrant, anise-scented finish that beautifully complements the sweetness of the seasonal vegetables.

Ideal for a light weekend lunch or a healthy midweek dinner, this recipe focuses on heart-healthy fats and lean protein. The combination of fresh tarragon, parsley, and chives provides a nutrient-dense flavour boost without the need for heavy sauces. Serve this colourful platter with a glass of crisp, dry white wine for a complete dining experience that feels genuinely indulgent while remaining perfectly balanced.

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Ingredients for Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil

  • 60ml chopped fresh tarragon

  • 1/4 cup chopped fresh Italian parsley

  • 2 tablespoons chopped fresh chives

  • 140ml olive oil (not extra-virgin), divided

  • Coarse kosher salt

  • 6 branzino or striped bass fillets with skin (each about 140g )

  • 2 tablespoons olive oil

  • Roasted Baby Vegetables

How to make Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil

Puree herbs and 60ml 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.

Preheat oven to 204°C. 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 tablespoons herb oil.

Roast fillets until just opaque in centre, about 10 minutes. Transfer fillets to platter. Surround with vegetables. Drizzle some herb oil over vegetables. Serve, passing remaining herb oil.

With the fish, try a dry white wine, like the kosher Hagafen 2008 Oak Knoll District of Napa Valley Chardonnay (California, $24).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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