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
• 6 cups assorted fresh herb leaves (such as Italian parsley, basil, and dill) and edible flowers
• 4 6- to 7-ounce black cod fillets with skin
• 1 tablespoon olive oil

Instructions

1. Cook fish until just opaque in center, about 4 minutes per side. Arrange fish on plates. Spoon 1 tablespoon vinaigrette over each. Toss salad with remaining vinaigrette. Serve salad with fish.