Make the salsa verde: Blend herbs, capers, garlic, lemon zest/juice, and olive oil until smooth; season with salt.
Prep the vegetables: Toss dandelion, sprouts, and radishes in a splash of lemon juice and olive oil. Set aside.
Cook the fish: Season tautog fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear fillets for 3–4 minutes per side, until golden and just cooked through.
Plate: Spoon salsa verde on the plate, place the fish on top, and garnish with the dandelion, sprouts, and radishes.
