Seared Bass With Bean and Radish Salad, Brown Butter, and Dill
Combine the beans, radishes, lemon zest and juice, dill, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper in a large bowl.Melt the butter and 1/4 teaspoon salt in a small skillet over medium heat. Cook, stirring occasionally, until the butter foams and begins to brown, 3 to 4 minutes.Meanwhile, heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Season the bass with 1/4 teaspoon each salt and pepper. Cook until opaque throughout, 3 to 4 minutes per side.Serve the fish over the beans, drizzled with the brown butter.