Rockfish with Balsamic Vinegar Reduction and French Green Beans tossed with Radicchio and Fennel

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Rockfish:

3 Rockfish fillets, 6 to 8 ounces each

4 teaspoons extra-virgin olive oil, plus extra for searing

1 lemon, juiced

1 whole head garlic cloves, peeled, finely chopped

Salt and pepper

1 cup balsamic vinegar

French green beans, recipe follows

Fried rice noodles, recipe follows

French Green Beans:

1/2 pound French-cut green beans

1 bulb fennel

1 head radicchio

Salt and freshly ground black pepper

Rice Noodles:

1 package rice noodles (recommended: Thai Kin)

In a medium-sized pot, bring water to a rapid boil. Add the entire package of noodles to the water and cook according to the package directions. Drain the water from the pot and set the noodles aside.

Place the vegetable melange in the middle of the plate. Top with a fish fillet and add a few rice noodles on top of the fish. Drizzle reduced balsamic vinegar around the plate.