Branzino is a silver-skinned fish that largely thrives in European seas and saltwater lakes. Branzino is sometimes referred to as European sea bass, spigola, loup de mer or lubina. This high-protein white fish is popular in Italian, French, Spanish and Greek cuisines. It has a mild, delicate and not-too-fishy flavor. Pairing the fish with fresh herb oil makes the branzino fillets aromatic and delectable. Before you cook the branzino fillets, run your fingers along them to check for tiny bones. Remove the bones with tweezers, if necessary.
Puree the fresh tarragon, parsley, basil, chives and 4 tablespoons of the olive oil in a blender or food processor until the mixture is smooth.
Transfer the herb mixture to a bowl, then add the salt and pepper. Whisk the remaining oil into the herbs.
Preheat the oven to 400 degrees Fahrenheit.
Rinse the branzino fillets with cool water, then pat them dry with a paper towel. Sprinkle salt and pepper on each side of the fillets.
Heat the olive oil in a large, heavy, oven-safe frying pan.
Saute the branzino fillets for three minutes per side over medium-high heat.
Transfer the branzino fillets into the oven, and roast the fillets for seven to 10 minutes, until just cooked through.
Drizzle the branzino fillets with herb oil and serve with a lemon wedge on the side.
Be careful not to overcook the branzino fillets or they may become less tender.