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
1) In medium bowl, combine garlic, anchovy paste, onion and vinegar and let sit 5 minutes.
2) Stir in 1/2 cup oil, then radishes and greens, parsley and tarragon.
3) Heat 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.