Rich in flavor and nutrients, this dish can be made ahead for busy weeknights. Even better, if you buy radishes with the tops still attached, you can use any leftovers in salsas, sauces and sautés.
clove garlic, pressed
anchovy paste or 3 anchovy fillets, finely chopped
small red onion, finely chopped
red wine vinegar
plus 1 tbsp. olive oil, divided
bunch radishes, diced, leaves separated and finely chopped
flat-leaf parsley leaves, finely chopped
tarragon leaves, finely chopped
6-oz fillets striped bass
Kosher salt and pepper
- In medium bowl, combine garlic, anchovy paste, onion and vinegar and let sit 5 minutes.
- Stir in 1/2 cup oil, then radishes and greens, parsley and tarragon.
- Heat remaining tablespoon oil in medium skillet on medium. Pat fish dry and season with 1/2 teaspoon each salt and pepper and cook, skin side down, until skin is crisp and golden brown, about 7 minutes. Flip and cook until fish is opaque throughout, 3 to 6 minutes more. Serve topped with radish salsa verde.
Nutritional Information (per serving): About 465 calories, 35.5 g fat (5 g saturated), 33 g protein, 640 mg sodium, 3 g carb, 1 g fiber