6 skin-on Sea Bass fillets (6 oz each)
¼ cup fresh tarragon
¼ cup fresh Italian parsley
2 tbsp. chopped fresh chives
9 tbsp. olive oil
coarse kosher salt
roasted baby potatoes
Puree herbs and 4 tablespoons of oil in blender until smooth. Transfer to a small bowl; whisk in remaining 5 tablespoons of oil. Season herb oil with coarse salt and pepper.
Preheat oven to 400 °F. Pat Sea Bass fillets dry. Sprinkle both sides with coarse salt and pepper. Heat oil in large skillet over medium-high heat and add 3 fillets, skin side down. Sauté until skin browns (about 3 minutes), transfer fillets skin side down onto the baking sheet. Repeat with remaining 3 fillets. Drizzle each with 1/2 tablespoon of herb oil.
Roast fillets until just opaque in center (about 10 minutes) and transfer fillets to a platter surrounded with roasted baby potatoes and drizzle with remaining herb oil.