Branzino with Mesclun and Tomato–Herbes de Provence Vinaigrette
Ingredients
- 1 small beefsteak tomato (about 6 ounces), halved crosswise
- ½ cup extra-virgin olive oil, divided
- 3 tablespoons Champagne vinegar
- 2 teaspoons herbes de Provence
- 2 teaspoons kosher salt, divided
- ¾ teaspoon black pepper, divided
- 1 small garlic clove, finely grated (about 1/4 teaspoon)
- 4 (5-ounce) skin-on branzino fillets
- 5 ounces mesclun greens (about 10 cups)
- 1 cup loosely packed fresh flat-leaf parsley leaves
- ½ cup sliced (1/4- to 1/2-inch pieces) fresh chives
- ⅓ cup loosely packed fresh tarragon leaves
- 1 teaspoon fresh chervil leaves (optional)
Instructions
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