Seabass with Mashed Cauliflower Spinach & Peas

WOW! This Chilean Seabass with Mashed Cauliflower Spinach & Peas is an absolutely delicious meal! The cauliflower spinach and peas are the perfect compliment to this mild, flaky fish. This is a great meal to make for a special occasion or date night in!


 2 6oz Wixter Chilean Sea Bass Fillets 
 1 Small Head of Cauliflower (chopped)
 2 Cloves of Garlic Skins (removed) 
 2-3 Tablespoons of Milk or Unsweetened Almond Milk 
 2 tablespoons of Butter or Ghee (divided)
 Salt (to taste)
 1 Tablespoon of Olive Oil 
 1 8oz Bag of Baby Spinach 
 1/2 Cup of Frozen or Fresh Peas 
 1-2 Sprigs of Fresh Thyme 


STEP 1: In a large pot bring 1-2 inches of water to a simmer and add a steamer basket. Place the chopped cauliflower and whole garlic cloves in the steamer basket and cover for 10-15 minutes until cauliflower is tender. 
STEP 2: In a food processor add the steamed cauliflower and garlic, milk and 1 tablespoon of ghee or butter and process until smooth and taste for salt. Set aside. 
STEP 3: In a large frying pan add 1 tablespoon of butter and olive oil over medium heat. 
STEP 4: Season fish with salt and pepper and cook 4-5 minutes per side until fish reaches 135° internal temperature. Remove the fish. 
STEP 5: Add the bag of spinach, frozen peas and thyme leaves to the pan and bring the heat down to medium low. Sauté until lightly wilted and remove from heat.
 STEP 6: To assemble, divide the mashed cauliflower onto two plates, follow with the spinach and peas and top with fish.