Mild Coffee-Rubbed Sea Bass with Cauliflower-Parsnip Purée and Warm Fennel Orange Salad
An original fish recipe featuring sea bass seared with a light mild coffee-spice crust, served over a silky cauliflower-parsnip purée with a warm fennel, orange, and red onion salad for a fresh aromatic contrast.
Ingredients
- 4 180 g each skinless sea bass fillets (secados with papel)
- 4 g finely ground coffee (suave, no instantáneo)
- 2 g sweet paprika
- 1 g ground cumin
- 8 g salt (divided)
- 2 g black pepper (divided)
- 45 ml olive oil (divided)
- 400 g cauliflower florets
- 250 g parsnip, peeled and diced
- 2 cloves garlic (pelados)
- 180 ml unsweetened coconut milk
- 200 g fennel bulb (thinly sliced finas)
- 80 g red onion (en pluma fina)
- 1 medium orange (zest fina and wedges)
- 15 ml white wine vinegar
- 7 ml honey
- 10 g fresh parsley (chopped)
- 15 g butter
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220°C / 425°F. Prepare a small tray or sheet pan to keep the fish warm after searing.
- 2
2. In a medium pot, combine the cauliflower, parsnip, and garlic cloves. Cover with water, add 4 g salt, and bring to a boil. Cook over medium heat for 14 to 16 minutes, until the cauliflower and parsnip are very tender.
- 3
3. Meanwhile, in a small bowl mix the ground coffee, sweet paprika, cumin, 2 g salt, and 1 g black pepper. Pat the sea bass fillets dry and rub them with 1 tablespoon olive oil. Sprinkle the coffee mixture over both sides, pressing lightly so it adheres.
- 4
4. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Add the sea bass fillets and sear for 2 minutes on the first side, until a light crust forms. Carefully flip and cook 1 minute more on the second side.
- 5
5. Transfer the skillet to the preheated oven at 220°C / 425°F and bake for 4 to 6 minutes, depending on thickness, until the fish is just cooked through and flakes easily. Remove and let rest for 2 minutes.
- 6
6. While the fish finishes in the oven, heat the remaining tablespoon of olive oil in another skillet over medium heat. Add the fennel and red onion with a pinch of salt and the remaining black pepper. Cook for 3 to 4 minutes, stirring, until softened but still slightly textured.
- 7
7. Add the orange zest, orange segments, white wine vinegar, and honey to the fennel skillet. Cook 1 minute more to lightly glaze. Turn off the heat and stir in the chopped parsley. Taste and adjust with an extra pinch of salt if needed.
- 8
8. Drain the cauliflower, parsnip, and garlic. Blend or process with the coconut milk and butter until smooth. Adjust with the remaining salt to taste.
- 9
9. To serve, divide the cauliflower-parsnip purée among plates. Place a mild coffee-rubbed sea bass fillet on top and finish with the warm fennel, orange, and red onion salad.
- 10
10. Serve immediately to preserve the fish crust and the contrast between the hot purée and the aromatic warm salad.
Chef tips
For a more pronounced crust, let the seasoned fillets sit for 10 minutes before searing. Use medium-roast coffee for balanced flavor that does not overpower the fish.
Substitutions
You can substitute the sea bass with snapper, branzino, or fresh cod. Parsnip can be replaced with potato or kohlrabi, and the coconut milk with unsweetened plant cream or whole milk if you do not need the dairy-light version.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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