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

Mix in small bowl to make vinaigrette:
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

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.