Golden Fish with Smoked Saffron Butter, Toasted Cauliflower Couscous and Sautéed Green Grapes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the fish fillets dry with paper towels and season both sides with 4 g salt and the black pepper.

2. 2

   Cut the cauliflower into florets and pulse it in batches until it looks like couscous. Set aside.

3. 3

   Heat 15 ml (1 tbsp) olive oil in a large oven-safe skillet over medium heat. Add the shallot and 1 garlic clove; cook for 2 to 3 minutes until softened.

4. 4

   Add the processed cauliflower, 1 g salt, and half of the parsley. Cook for 6 to 8 minutes, stirring, until the cauliflower is tender and lightly toasted. Transfer the cauliflower couscous to a plate and keep warm.

5. 5

   In the same skillet, add the remaining 15 ml (1 tbsp) olive oil. When hot, place the fish fillets in the skillet and sear for 2 minutes on the first side.

6. 6

   Flip the fillets and add 15 g (1 tbsp) butter around the fish. Transfer the skillet to the oven and bake for 6 to 8 minutes at 220 °C / 425 °F, until the fish is cooked through and flakes easily. Remove the fillets and keep warm.

7. 7

   Return the skillet to medium heat. Add the green grapes and sauté for 2 minutes until they just begin to soften. Remove and set aside.

8. 8

   Lower the heat to medium-low. Add the remaining 30 g (2 tbsp) butter, the remaining garlic, saffron, and smoked paprika. Cook for 30 seconds, stirring, until fragrant.

9. 9

   Pour in the white wine and lemon juice, then add the lemon zest. Cook for 2 to 3 minutes until the sauce reduces slightly. Adjust with the remaining salt.

10. 10

    To serve, divide the cauliflower couscous among four plates. Set a fish fillet on top, add the sautéed grapes, and spoon the smoked saffron butter over everything. Sprinkle with the remaining parsley and serve immediately.