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.
Ingredients
- 1 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 cup plus 1 tbsp. olive oil, divided
- 1 bunch radishes, diced, leaves separated and finely chopped
- 1 cup flat-leaf parsley leaves, finely chopped
- 1 tsp. tarragon leaves, finely chopped
- 4 6-oz fillets striped bass
- Kosher salt and pepper
Directions
- Step 1In medium bowl, combine garlic, anchovy paste, onion and vinegar and let sit 5 minutes.
- Step 2Stir in 1/2 cup oil, then radishes and greens, parsley and tarragon.
- Step 3Heat 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.
AIR FRYING INSTRUCTIONS: Heat air fryer to 400°F. Pat fish dry, then brush with remaining 1 tablespoon oil and season with 1/2 teaspoon each salt and pepper. Add to air-fryer basket, skin side down, and air-fry until skin is crispy and fish is opaque throughout, 8 to 10 minutes. 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
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