A celebration of seasonal vegetables and sustainable fish.

Todd Mitgang of Crave Fishbar put together this delicious (but easy!) recipe for a meal your whole family is sure to enjoy. 

Prepare the Vegetables & Sauce

1. Step 1 Blanch the asparagus, romano beans, English peas, and fiddlehead ferns. Set aside.
2. Step 2 Mix the romaine hearts and micro red sorrel together. Set aside.
3. Step 3 Place all of the sauce ingredients in a blender and blend on high speed until emulsified.

Cook the Fish

1. Step 4 Preheat an oven to 350 degrees F. Heat an oven-friendly pan (non-stick if you have one) on medium heat, add oil to coat the bottom of the pan.  Season the fish with salt on both sides, and then place in the hot pan, skin side down.  Once it starts browning on the sides, place in an oven for 6-8 minutes or until cooked through. 
2. Step 5 Place all of the blanched vegetables in boiling water and cook for 30 seconds until hot. Drain the vegetables and mix with sauce and salt to taste.
3. Step 6 Spoon some sauce on the plate, then spoon the vegetables on the plate. Place the fish on top of the vegetables. Combine the romaine mix with olive oil and salt and place on top of fish. Sprinkle the roasted cashews on top of the lettuce mix, serve.
   

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