Rosemary Sea Bass with Roasted Cauliflower Cream and Warm Cherry Tomato Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a baking tray and toss it with 2 tablespoons olive oil, half of the garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the sweet paprika. Roast for 22 minutes, until tender and lightly golden.

2. 2

   While the cauliflower roasts, pat the sea bass fillets dry with paper towels. Season them with the remaining salt, remaining black pepper, and half of the chopped rosemary.

3. 3

   Heat an oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the sea bass fillets for 2 minutes on the first side, flip, and cook 1 minute more. Transfer the skillet to the oven at 220 °C / 425 °F and finish cooking for 4 to 6 minutes, until the fish is opaque and flakes easily.

4. 4

   Transfer the roasted cauliflower to a blender or food processor along with the vegetable broth and 1 tablespoon lemon juice. Blend until very smooth and creamy. Taste and adjust salt if needed. Keep warm.

5. 5

   For the warm vinaigrette, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the shallot and cook for 2 minutes. Stir in the cherry tomatoes, remaining garlic, and the rest of the rosemary. Cook for 3 to 4 minutes until the tomatoes begin to burst.

6. 6

   Add the Dijon mustard and remaining lemon juice to the vinaigrette skillet. Stir for 30 seconds until lightly emulsified. Remove from the heat.

7. 7

   To serve, spoon the cauliflower cream onto plates, place a sea bass fillet on top, and finish with the warm cherry tomato vinaigrette. Sprinkle with fresh parsley and serve immediately.