Panfried Trout with Roasted Radishes and Radish Green Salsa Verde

Preparation info
  • Serves


    • Difficulty


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By Diane Morgan

Published 2012

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When bought fresh from the farmers’ market, radishes have bushy green tops, which may not be the case at a supermarket. You’ll need both the tops and the roots to make this recipe. The roots are roasted to accompany the pan-seared trout, and the tops are combined with capers, garlic, and anchovies to create a variation on salsa verde. Spooning the salsa over the crisp-skinned fish delivers a main course worthy of company.