Orange Blossom Sea Bass with Light Almond Crust, Cauliflower Couscous and Minted Sautéed Zucchini

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the sea bass fillets dry with paper towels and place them on a tray or plate.

2. 2

   In a small bowl, combine the sliced almonds, orange zest, 1 grated garlic clove, 15 ml (1 tbsp) olive oil, 3 g salt, and black pepper. Set aside.

3. 3

   In another bowl, mix the orange juice with the orange blossom water. Brush this mixture over the sea bass fillets and let them rest for 10 minutes while you prepare the sides.

4. 4

   For the cauliflower couscous, heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the shallot and 1 minced garlic clove, and sauté for 2 minutes until fragrant.

5. 5

   Add the ground cumin, ground cinnamon, and golden raisins. Cook for 30 seconds, then add the riced cauliflower. Season with 2 g salt and cook for 5 to 6 minutes, stirring, until tender but still fluffy. Turn off the heat and stir in the fresh parsley. Keep warm.

6. 6

   For the zucchini, heat 15 ml (1 tbsp) olive oil and the butter in another skillet over medium-high heat. Add the zucchini, season with 3 g salt, and cook for 4 to 5 minutes until lightly browned but still firm. Remove from the heat and toss with the fresh mint.

7. 7

   Heat an oven-safe skillet over medium-high heat with any oil clinging to the marinated fillets. Sear the sea bass for 2 minutes on the presentation side.

8. 8

   Flip the fillets, spread the almond mixture on top, pressing gently so it adheres, and transfer the skillet to the oven. Bake at 220 °C / 425 °F for 6 to 8 minutes, until the fish is cooked through and the crust is golden.

9. 9

   Serve a bed of cauliflower couscous on each plate, place a sea bass fillet on top, and add the minted zucchini on the side. If desired, finish with a little extra orange zest.