Seared Bass with Cauliflower Duo
Seared Bass with Cauliflower Duo is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Shave floret portion of cauliflower with a knife to create cauliflower "confetti" (3 to 4 cups).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionShave floret portion of cauliflower with a knife to create cauliflower "confetti" (3 to 4 cups).
With slicer, cut thin lengthwise slices from base and stem, dividing among 4 plates.
Heat vegetable oil and 1/4 cup olive oil in a 12- to 14-inch nonstick skillet over medium heat until oil shimmers, then fry cauliflower "confetti" in 4 batches, stirring occasionally, until golden brown, about 3 minutes per batch.
Transfer with a slotted spoon to paper towels to drain, seasoning lightly with salt.
Discard oil and wipe out skillet.
Heat 1 tablespoon olive oil in skillet over medium heat until it shimmers.
Season fish with 1 tablespoon salt and 1/2 teaspoon pepper.
Sear, skin side down, 8 minutes.
Turn fish and cook until just cooked through, 3 to 4 minutes.
Whisk together remaining 2 tablespoons olive oil, lemon juice, and 1/2 teaspoon salt.
Place fish, skin side up, on top of cauliflower slices.
Top with cauliflower confetti and drizzle with vinaigrette.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.