Striped Bass with Radish Salsa Verde
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 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 and pepper
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