Fish Of The Day On Roasted Potato, Shaved Fennel, And Orange Salad With Kalamata Gremolata Oil Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

8 tablespoons olive oil, divided

1 tablespoon minced chervil leaves

1 tablespoon minced tarragon leaves

1 tablespoon minced parsley leaves

1 1/2 pounds new potatoes, quartered or halved if large

6 (6-ounce) portion fillets your favorite fish, skin on

1 1/2 teaspoons minced garlic

2 teaspoons lemon zest

1 tablespoon chopped chives

2 tablespoons minced shallots

1 tablespoon minced garlic

1/2 cup finely chopped kalamata olives

1 recipe Kalamata Gremolata Sauce, recipe follows

1 tablespoon minced shallots

1 cup extra-virgin olive oil

1 tablespoon minced rosemary leaves

Salt and freshly ground white pepper

1 red onion, julienned (about 1 1/2 cups)

2 oranges, segments only

2 teaspoons lime zest

1 (4-ounce) jar nonpareil capers, drained

1 teaspoon orange zest

1 medium fennel bulb, shaved (about 2 cups)

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