Sautéed Black Cod with Shallot Lemon Vinaigrette and Fresh Herb Salad

Ingredients

• Mix in small bowl to make vinaigrette:
• 6 tablespoons olive oil
• 1 /3 cup minced shallots
• 2 tablespoons fresh lemon juice
• 1 tablespoon Sherry wine vinegar
• 2 teaspoons (packed) grated lemon peel
• Salt and pepper to taste
• Combine in large bowl to make herb salad:
• 6 cups assorted fresh herb leaves (such as Italian parsley, basil, and dill) and edible flowers
• Sprinkle with salt and pepper:
• 4 6-to-7-ounce black cod fillets with skin
• 1 tablespoon olive oil

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