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1
Season the fish with the lemon zest, thyme, and 2 tablespoons parsley.
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2
Cover, and refrigerate at least 4 hours.
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3
Preheat the oven to 375F.
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4
Toss the breadcrumbs with 1 tablespoon olive oil.
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5
Spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until theyre golden brown and crispy.
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6
Toss in the remaining tablespoon parsley.
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7
Heat a large saute pan over high heat for 2 minutes.
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8
(Depending on the size of your pan, you may need to cook the fish in batches.)
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9
Season the fish with salt and pepper on both sides.
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10
Swirl in the remaining 2 tablespoons olive oil and wait 1 minute.
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11
Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crisp.
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12
Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until its almost cooked through.
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13
Be careful not to overcook the fish.
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14
When its done, the fish will begin to flake and separate a little, and the center will still be slightly translucent.
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15
Remember, the fish will continue to cook a bit more once you take it out of the pan.
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16
Arrange the winter vegetables bagna cauda on a large warm platter.
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17
Nestle the fish among the vegetables, and squeeze lemon juice over the top.
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18
Spoon the 4 tablespoons of reserved bagna cauda over the fish, and shower the breadcrumbs on top.
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19
Bring a large pot of heavily salted water to a boil.
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20
Cut the cauliflower into florets each the size of one large bite.
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21
Cut the baby fennel in half lengthwise, or cut the large bulb into twelve wedges, keeping the root end intact.
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22
Trim the radish stems to 1/4 inch, and cut each radish in half lengthwise.
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23
Peel the baby carrots, leaving 1/4-inch stems, and cut them in half lengthwise.
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24
For larger carrots, peel them and cut on the diagonal into 1/4-inch-thick slices.
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25
Trim the ends of the baby broccoli, or cut the larger head into large bite-sized florets.
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26
Starting with the lighter-colored vegetables first, blanch each vegetable separately until tender, and cool on a baking sheet.
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27
(Youll need to taste for doneness; the vegetables should be tender yet still somewhat firm, since they will continue to cook a little after you remove them from the water.)
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28
Remember to bring the water back to a boil before each new batch of vegetables.
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29
Heat the olive oil and butter in a medium saucepan over very low heat.
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30
Add the anchovies and chile and cook 3 to 4 minutes, stirring with a wooden spoon, until the anchovy melts into the sauce.
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31
Add the garlic and thyme.
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32
Turn off the heat, and let the garlic finish cooking in the hot oil.
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33
Season with a heaping 1/2 teaspoon salt.
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34
Taste for seasoning.
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35
Place the endive and Treviso in a large salad bowl.
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36
Heat a large saute pan over medium heat for 1 minute.
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37
Without stirring, spoon 6 tablespoons of the oil from the top of the bagna cauda and add it to the pan.
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38
Add the cauliflower, fennel, radishes, carrots, and broccoli.
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39
Season with salt and pepper.
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40
Cook 4 to 5 minutes, stirring often, to coat the vegetables well and heat them through.
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41
Stir the bagna cauda well, and set aside 4 tablespoons of it.
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42
Pour the rest of the bagna cauda over the vegetables.
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43
Toss well to coat, and transfer the vegetables to the salad bowl.
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44
Toss with the Treviso and endive, and season generously with lemon juice.
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45
Taste for seasoning.
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46
Season the fish with lemon zest and herbs in the morning or night before.
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47
You can make the bagna cauda and prep all the vegetables in advance, sauteing the vegetables in the bagna cauda while you cook the fish.
