4 Servings

Ingredients

• FOR THE FISH
• 1 whole fish, 2 ½ - 3 pounds, scaled and cleaned
• Olive oil
• Sea salt
• FOR THE RELISH
• 2 tbsp olive oil
• 4 cloves garlic, thinly sliced
• ⅔ cup unsweetened coconut flakes
• 2 tbsp sunflower seeds
• 1 small shallot, thinly sliced
• ½ Fresno chili, thinly sliced and seeds removed
• 1 tsp ground turmeric
• ½ tsp ground ginger
• FOR THE RADICCHIO:
• 1 head radicchio
• ¼ cup rice wine vinegar
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• ¼ cup olive oil
• Kosher salt

Steps

• FOR THE FISH
• Preheat oven to 450° F.
• Take the fish out of the fridge and rest at room temperature for 20 minutes.
• Place the fish on a large rimmed baking sheet and drizzle with olive oil. Massage the oil into the fish, making sure it is evenly spread on all sides. Season the fish with salt both outside and inside. Roast in the oven for 20-25 minutes or until the flesh becomes opaque.
• FOR THE RELISH
• Meanwhile, place the olive oil, garlic, coconut flakes, sesame seeds and shallot in a small skillet. Cook over medium heat until the garlic is golden brown, 4-5 minutes. Add the chilis, turmeric and ginger to the pan and toss to combine. Transfer to a bowl until ready to serve.
• FOR THE RADICCHIO
• Remove the core using a paring knife and gently separate the leaves. Tear any larger leaves in half. Place in a large bowl. Blend the remaining ingredients in a blender until emulsified. Add the vinaigrette to the radicchio and toss to coat.
• TO ASSEMBLE
• Place the fish on a large platter and drizzle with the crispy relish. Serve with raddichio salad on the side.
• Enjoy!