From Chef/Co-owner Nick Rabar, Avenue N, Providence and East Providence and Honeybird, East Providence
When the seasons change from winter to spring, we often ditch our rich, decadent recipes for something a little fresher and vegetable forward. This is the perfect light dinner recipe to brighten up your nights.
Black Sea Bass with Roasted Green Garlic Radishes and Tarragon Vinaigrette
From Chef/Co-owner Nick Rabar, Avenue N, Providence and East Providence and Honeybird, East Providence
Ingredients
Tarragon Vinaigrette:
- 1 cup stemmed fresh tarragon leaves plus more for garnish
- 1 cup olive oil
- ¼ cup rice wine vinegar
- ¼ cup lemon juice
- 1 tablespoon honey
- 1½ teaspoons kosher salt such as Diamond Crystal
Green Garlic Radishes:
- 1 bunch red radishes trimmed, quartered
- 4 small watermelon radishes peeled and quartered
- ¼ cup olive oil
- 1½ teaspoons kosher salt
- 1 bunch small spring carrots trimmed and peeled
- 2 green garlic stalks minced
Black Sea Bass:
- 4 6-ounce black sea bass fillets, scaled, bones removed
- Kosher salt
- 1 tablespoon olive oil
Instructions
- Place vinaigrette ingredients in a blender and blend until smooth. Set aside. Preheat oven to 475°F. Toss 2 radish varieties in a bowl with olive oil and salt. Scatter them evenly on a sheet pan and bake for 12 minutes. Depending on the size of the carrots, slice them in half lengthwise and again in half (or in thirds). Combine the carrots with chopped green garlic and add to the sheet pan. Roast an additional 8 minutes until all the veggies are fork tender, being careful not to overcook the green garlic.
- Score the skin of the black sea bass and season. Heat olive oil in a nonstick pan over medium-high heat until shimmering. Place fish skin side down, pressing the filets with a spatula to evenly brown the skin. Cook until skin is golden brown, flip and cook until fish is cooked through. Plate the dish with the dressing on the bottom, then the vegetables.
- Top with the fish and garnish with fresh herbs.
Notes
