Seared Red Snapper with Lemon-Caraway Butter, Roasted Garlic Cauliflower Cream and Sautéed Asparagus

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Slice the top off the head of garlic to expose the cloves, place it on a piece of foil, add 15 ml (1 tbsp) olive oil and a pinch of salt, wrap, and roast for 25 minutes until very soft.

2. 2

   While the garlic roasts, place the cauliflower on a tray and toss with 15 ml (1 tbsp) olive oil, 1/2 teaspoon salt, and a little black pepper. Roast at 200 °C / 400 °F for 20 minutes, until tender with golden edges.

3. 3

   Transfer the roasted cauliflower to a blender. Squeeze the roasted garlic cloves into the blender, then add the heavy cream, vegetable broth, and 20 g (about 1 1/2 tbsp) butter. Blend until very smooth. Adjust with salt and pepper, and keep warm over very low heat or covered off the heat.

4. 4

   Season the red snapper fillets on both sides with the remaining salt and black pepper. Pat dry again if needed for better browning.

5. 5

   Heat a large skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Cook the asparagus for 3 to 4 minutes, tossing often, until bright green and tender-crisp. Add a pinch of salt, then remove and keep warm.

6. 6

   In the same skillet, add 20 g (about 1 1/2 tbsp) butter. When foaming, add the red snapper fillets and cook for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until golden and just cooked through in the center. Transfer to a warm plate.

7. 7

   Reduce the heat to medium. Add the chopped shallot to the skillet and cook for 1 minute. Stir in the caraway seeds and cook 30 seconds more. Add the remaining butter, lemon juice, and lemon zest; swirl the pan until a glossy sauce forms. Stir in the chopped parsley and turn off the heat.

8. 8

   To serve, spoon the hot cauliflower cream onto the plates, place the red snapper fillets on top, arrange the asparagus on the side, and finish with the lemon-caraway butter from the skillet.