Ingredients

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

Heat in large nonstick skillet over medium-high heat:

• 1 tablespoon olive oil

Description

Improv: Try Other Meaty Fish Fillets Such As Halibut, Swordfish, Or Tuna. Replace Mixed Herbs With Mesclun.

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