Whole roasted fish with frenchy style tacos recipe

Ingredients

• 1 orange, halved
• ½ cup good store-bought mayonnaise
• ¼ teaspoon kosher salt

• 1 shallot, chopped
• ½ teaspoon thyme leaves
• 1 teaspoon food-grade dried lavender or fresh rosemary
• ½ teaspoon kosher salt, plus more as needed
• ¼ teaspoon freshly ground black pepper
• ¼ cup red wine vinegar
• ½ teaspoon honey
• ½ cup extra-virgin olive oil

• 1 teaspoon herbes de Provence
• ½ teaspoon kosher salt
• 2 teaspoons extra-virgin olive oil
• 1 cup water
• 1 cup chickpea flour
• 2 whole-roasted fish, still warm
• 2 cups arugula
• Pinch of kosher salt
• 1 recipe Marinated Olives

Make the Charred Orange Mayo
1. Preheat the broiler on high. If you have a broiler in your oven (versus below it), adjust an oven rack so it’s in the highest position. Set the orange halves cut-side up on a baking sheet and broil until the orange is deeply charred and just starting to burn, about 4 minutes. When cool enough to handle, squeeze the juice into a medium bowl. Stir in the mayo and salt. Use now or store in the fridge for up to 5 days.
Make the Lavender Vinaigrette
2. Transfer the paste to a medium bowl and combine it with the vinegar, honey, and about two-thirds of the olive oil. Whisk to combine; it’s okay if it’s a little broken. I like a nice, sharp vinaigrette, but taste and see if you like the acidity. If you want to mellow it out a little, add a little more olive oil. Wait to mix with the greens until you decide whether it needs a little more salt. Use now or store in the fridge for up to 5 days, and bring to room temperature before serving.
Make the Crepes
3. Combine the herbes de Provence, salt, oil, and water in a blender and blend on low speed. With the blender still running, slowly stream in the flour. Once combined, allow the batter to sit in the blender at room temperature for 30 minutes, which allows for the chickpea flour to fully hydrate, giving you a sturdier crepe.
4. Place an 8-inch nonstick skillet or crepe pan over medium heat. Add 3 tablespoons of batter to the pan, then lift the pan off the heat to tilt and rotate the pan until the batter forms a thin, even layer. Return to the heat and cook until the top is set, about 2 minutes. Flip the crepe and cook until lightly browned, about 1 minute more. (Fair warning: You almost always end up pitching the first crepe; there’s some unknown law of physics that says the first crepe almost never works.)
5. Transfer the crepe to a piece of parchment or wax paper and continue with the rest of the batter, placing a piece of parchment between each crepe to avoid them sticking together. At this point you could store the stacked crepes in the fridge in a resealable bag for up to 3 days. To reheat, warm them quickly in a pan over low heat (about 30 seconds per side) or the oven (on a baking sheet at 500°F).
Put it Together and Serve
6. While the fish is roasting, put the arugula, lavender vinaigrette, and salt in a medium bowl and toss to combine. Set aside.
7. Again, preheat the broiler. Use one long spatula or two spatulas (so the entire roasted fish is supported) to carefully transfer each fish to a baking sheet. Slather the top of both fish evenly with the mayo and broil for 2 minutes, watching the entire time it caramelizes. It’s okay for it to get a little dark brown, but you don’t want it to burn. The mayonnaise actually will protect the fish from continuing to cook, so don’t worry about overcooking the fish.
8. Carefully transfer the fish to a serving platter. Top with the arugula salad. Serve with the crepes and marinated olives on the side.