Sea Bass Recipe
cauliflower purée, charred romanesco, salsa verde, pine nut
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Ingredients
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Sea Bass
Cauliflower Purée
Charred Romanesco
Salsa Verde
Pine Nuts
Method
Prepare Cauliflower Purée
- 1
Cook Cauliflower
In a pot, bring salted water to a boil. Add cauliflower florets and cook until tender, about 10-12 minutes. Drain and set aside.
- 2
Blend the Purée
In a blender, combine the cooked cauliflower, heavy cream, butter, and salt. Blend until smooth and creamy. Adjust seasoning to taste. Keep warm.
Charred Romanesco
- 3
- 4
Grill Romanesco
Place romanesco on the grill and cook for 5-7 minutes, turning occasionally until charred and tender.
Salsa Verde
- 5
- 6
Adjust Seasoning
Taste and adjust seasoning as necessary. Set aside.
Cook Sea Bass
- 7
Season the Fish
Pat the sea bass fillets dry with paper towels. Season both sides with salt and black pepper.
- 8
Cook the Fish
In a large skillet, heat olive oil over medium-high heat. Once hot, add the fillets skin-side down and cook for 4-5 minutes until crispy. Flip and cook for another 2-3 minutes until the fish is cooked through and flakes easily.
Plate the Dish
- 9
Assemble the Plate
On each plate, spread a generous amount of cauliflower purée. Place the seared sea bass on top, add charred romanesco on the side, and drizzle with salsa verde.
- 10
