Golden Seared Fish with Cucumber Dill Yogurt Sauce over Creamy Buckwheat and Roasted Radishes

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the radishes on a tray and toss them with 15 ml (1 tbsp) olive oil, half of the chopped garlic, 2 g (1/3 tsp) salt, and a pinch of black pepper. Roast for 20 to 22 minutes, until tender and lightly browned.

2. 2

   While the radishes roast, rinse the buckwheat if desired. Heat 15 ml (1 tbsp) olive oil in a medium saucepan over medium heat, add half of the shallot, and cook for 2 minutes. Stir in the buckwheat and toast it lightly for 1 minute.

3. 3

   Add the hot vegetable broth or water to the buckwheat along with 2 g (1/3 tsp) salt. Bring to a boil, then lower the heat, cover, and cook for 12 to 15 minutes until the liquid is absorbed and the grains are tender. Turn off the heat and stir in the butter and 1 tablespoon of the Greek yogurt for a creamy texture.

4. 4

   In a bowl, make the sauce by mixing the remaining Greek yogurt, grated cucumber, dill, 15 ml (1 tbsp) lemon juice, grated garlic, the remaining shallot, 2 g (1/3 tsp) salt, and a little black pepper. Keep chilled or at a cool room temperature.

5. 5

   Pat the fish fillets very dry with paper towels. Season both sides with the remaining salt, the remaining black pepper, and the sweet paprika.

6. 6

   Heat 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat. Once hot, add the fish and cook for 3 to 4 minutes on the first side. Carefully turn, add the remaining chopped garlic, and cook 2 to 4 minutes more, depending on thickness, until golden and just cooked through in the center.

7. 7

   Remove the skillet from the heat and add the remaining lemon juice over the fish for brightness and shine. Toss the fresh parsley with the roasted radishes.

8. 8

   To serve, spoon the creamy buckwheat onto each plate, place a golden fish fillet on top, arrange the roasted radishes around it, and finish with a generous spoonful of cucumber dill yogurt sauce.