Sea bass with cauliflower purée and olive sauce

Ingredients (serves 2)

  • 1 cauliflower head, separated into florets
  • 25gr butter
  • 1 tbsp milk
  • Olive oil
  • 2 x skin-on sea bass fillets
  • Lemon wedges, to serve

For the olive sauce

  • 50gr pitted Kalamata olives in brine
  • 3 anchovy fillets, rinsed and dried
  • a bunch of fresh parsley
  • 2 tbs olive oil

How to:

  1. Fill a large pan with water, bring to the boil, then add the cauliflower. Cover and simmer for 15 min until it is tender. Drain well, then tip into a food processor with the butter and blend to a purée. Add the milk to give it a nice smooth consistency. Season to taste.
  2. Meanwhile, to make the olive sauce, finely chop the olives, anchovies and parsley. Place in a small bowl and stir in the olive oil.
  3. Heat a frying pan with olive oil. When hot add the fish flesh-side down cook for 1/2 mins, then turn and cook skin down for about 6 min or until the skin is crisp and the fish is just cooked through.
  4. Serve the fish with the cauliflower purée drizzled with some olive oil.
By | 2017-08-09T15:33:26+00:00 April 10th, 2010|Cooking, Fish|