This week’s bounty at the CSA included Daikon radishes, carrots, and garlic scapes. Fresh, local, organic veggies are the best! I was craving a gourmet fish dish for dinner, and this is what I came up with. It was delicious and will definitely be made again!
- 1 – 1.5 lb Amberjack Filet
- 1-2 small carrots
- 1-2 large diakon radishes
- 2 heads Belgian endive
- 1 garlic scape
- salt & pepper
- Bernaise Sauce (recipe linked)
Salt and pepper fish. Pan sear on stovetop. Place in baking dish, cover with foil, and bake in 350 degree oven covered for about 15 minutes. Remove foil and complete cooking for about 5 minutes. Remove from oven and let sit for about 3 minutes. Divide into 4 portions.
While the fish is in the oven, prepare the Bernaise Sauce and vegetables.
You can grill the endive first or simply place it on the plate raw (the crunchy, semi-bitter flavor with the fish is fantastic). Julienne radishes and carrots, slice garlic scapes into small slices. I like to just toss these together and saute in the same pan that the fish was seared. Don’t over cook! The veggies should be slightly crunchy.
Arrange endive on plate. Spoon Bernaise sauce in center and place fish on top. Then spoon veggie mixture alongside.