Butter-Braised Radishes with Pan-Seared White Fish

From the garden

• 2 bunchs radishes, trimmed and halved, fresh tops reserved and washed
• 2 tbsp fresh chives, snipped

From the pantry

• 4 white fish fillets · cod, halibut, or similar, about 6 oz each
• 4 tbsp butter · divided
• ½ cup chicken stock
• 1 tsp honey
• 1 tbsp olive oil
• 1 lemon · half for the pan, half in wedges
• salt · to taste
• black pepper

1. Put the halved radishes in a skillet with 3 tablespoons of the butter, the stock, honey, and a pinch of salt. Cover and simmer over medium heat 8–10 minutes until a knife slips in easily.
2. Uncover and raise the heat, shaking the pan now and then, until the liquid reduces to a shiny glaze coating the radishes, 3–4 minutes. Stir in the radish tops just until wilted, then squeeze in the juice of half the lemon and keep warm.
3. Pat the fish very dry and season with salt and pepper. Dry fish is what sears instead of steaming.
4. Heat the olive oil and remaining butter in a separate skillet over medium-high heat until the butter's foam subsides. Lay in the fillets and cook undisturbed 3–4 minutes until golden, then flip gently and cook 2–3 minutes more, until the fish is opaque and flakes easily (145°F at the thickest point).
5. Plate the fish over the glazed radishes and greens, spoon the pan glaze around, and finish with chives, black pepper, and lemon wedges.