Herbes de Provence Crusted Branzino and Fingerlings

Ingredients

• 1 pound fingerling potatoes, halved lengthwise
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons plus 2 teaspoons herbes de Provence, divided
• Kosher salt and freshly ground black pepper
• 1/4 cup unsalted butter, softened
• 1 tablespoon Dijon mustard
• 2 (12-ounce) butterflied branzino or trout

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