Ingredients: 

1 small clove garlic, pressed

1 tbsp. anchovy paste (or 3 anchovy fillets, finely chopped) 

1/2 small red onion, finely chopped

1 tbsp. red wine vinegar

1/2 c. plus 1 tbsp. olive oil, divided

1 bunch radishes, diced, leaves separated and finely chopped

1 c. flat-leaf parsley leaves, finely chopped

1 tsp. tarragon leaves, finely chopped

4 6-oz. fillets striped bass

kosher salt

pepper

Steps to Make It: 

Step 1: In a medium bowl, whisk together garlic, anchovy paste, onion, and vinegar and let sit 5 min.

Step 2: Stir in 1/2 cup oil, then radishes, radish greens, parsley, and tarragon.

Step 3: Heat remaining tbsp. oil in a medium skillet on medium. Pat fish dry and season with 1/2 tsp. each salt and pepper. Cook, skin side down, until skin is crisp and golden brown, about 6 min. Flip and cook until the fish is just opaque throughout, 2 to 4 min. more. Serve topped with radish salsa verde.

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