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Sauteed Black Cod with Shallot-Lemon Vinaigrette and Fresh Herb Salad

['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']

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.

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