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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