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!
Ingredients
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
Instructions
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.