Pan-Seared Chilean Sea Bass with Lemon-Caper Beurre Blanc and Silky Roasted Garlic Cauliflower Mash
A luxurious, keto-compliant dish featuring a buttery, flaky sea bass fillet seared to a golden crisp. It sits atop a velvety cauliflower mash infused with roasted garlic and is finished with a vibrant, emulsified lemon-caper butter sauce and fresh micro-greens.
Recipe
Cook Time: 60 minutes
Servings: 2 servings
Ingredients
- •2 6-ounce Chilean Sea Bass fillets, patted dry
- •1 large head of cauliflower, cut into florets
- •1 whole head of garlic
- •1/2 cup heavy cream
- •10 tablespoons unsalted butter, divided (6 tbsp cold cubes for sauce)
- •1/4 cup dry white wine
- •1 tablespoon minced shallots
- •2 tablespoons fresh lemon juice
- •2 tablespoons non-pareil capers, drained
- •2 tablespoons grapeseed oil
- •Sea salt and white pepper to taste
- •Fresh micro-greens and lemon zest for garnish
Instructions
- 1Preheat oven to 400°F. Cut the top off the garlic bulb, drizzle with oil, wrap in foil, and roast for 40 minutes until soft and caramelized.
- 2Steam cauliflower florets until very tender, about 10 to 12 minutes. Drain thoroughly and pat dry with a towel to remove all excess moisture.
- 3In a high-speed blender, combine steamed cauliflower, the squeezed-out roasted garlic cloves, 2 tablespoons of butter, and heavy cream. Process until completely smooth and velvety. Season with sea salt and white pepper, then keep warm.
- 4Prepare the sauce reduction by simmering white wine, lemon juice, and shallots in a small saucepan over medium heat until the liquid is reduced to approximately 2 tablespoons.
- 5Reduce heat to the lowest setting. Whisk in the 6 tablespoons of cold butter one cube at a time, moving constantly to create a thick, creamy emulsion. Stir in capers and keep in a warm spot; do not allow it to boil or the sauce will break.
- 6Season sea bass fillets generously with salt and white pepper. Heat grapeseed oil in a heavy stainless steel skillet over medium-high heat until shimmering but not smoking.
- 7Place the fish in the pan and sear undisturbed for 4 to 5 minutes until a thick golden-brown crust forms. Carefully flip the fillets and cook for another 3 to 4 minutes until the center is opaque and flakes easily.
- 8To serve, spoon a generous mound of the garlic cauliflower mash onto the center of each plate and place the sea bass fillet on top.
- 9Drizzle the lemon-caper beurre blanc over the fish and around the plate. Garnish with fresh micro-greens and a sprinkle of lemon zest.
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