- 2 6 oz Chilean Sea Bass fillets, thawed if previously frozen
- 2 tbsp avocado oil
- salt & pepper, to taste
- 1/4 cup ghee, vegan butter, or regular butter
- Juice from 1/2 lemon
- 1/4 cup capers
Creamy Garlic Cauliflower Mash
- 32 oz frozen cauliflower, or fresh florets
- 1/4 cup chicken broth
- 1/4 cup Ghee or vegan butter
- 1/4 cup full fat coconut cream, just the thick part from a can of coconut milk
- 1 tsp sea salt, more to taste
- 1 tsp garlic powder
- 1/2 tsp black pepper
Pat your sea bass fillets dry and coat on both sides with 1 tbsp avocado oil. Sprinkle the fillets with salt and pepper.
your oven to 425. Heat the remaining 1 tbsp avocado oil in a cast iron
(or other oven-safe skillet) over medium high heat. When the pan is nice
and hot, add the fillets skin side down (if they have skin). Let them
cook, untouched, for 5 mins. Flip and cook for an additional 5 minutes.
Transfer the skillet to the oven and cook for an additional 5 minutes. The fish should flake easily with a fork at this point.
the fish is cooking, make the cauliflower mash. Bring a large pot of
water to a boil and add the frozen cauliflower. Cook it for 10-15
minutes until you can easily pierce the florets with a fork. Drain the
cauliflower really well and return it to the pot. Add in the chicken
broth, coconut milk, ghee (or vegan butter), garlic powder, and salt.
Use an immersion blender (or regular blender or food processor) to blend
up the cauliflower until very thick and creamy.
the ghee (or vegan butter) for the lemon butter sauce the microwave or
in a sauce pan on the stove. Stir in the lemon juice and capers. Serve
the fish over some cauliflower mash and spoon some of the lemon butter
caper sauce over top. Enjoy!
Recipe courtesy of Mary's Whole Life