Pomegranate-Ginger Glazed Sea Bass with Herbed Cauliflower Rice and Seared Zucchini

Instructions

1. 1

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

2. 2

   2. In a small bowl, stir together the pomegranate molasses, honey, grated ginger, minced garlic, lemon juice, and water until smooth.

3. 3

   3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place the sea bass fillets skin-side down and cook for 4 to 5 minutes until the skin is golden and crisp.

4. 4

   4. Flip the fillets, brush them with half of the glaze, and transfer the skillet to the oven. Roast for 4 to 6 minutes at 220°C / 425°F, or until the fish is just cooked through and flakes easily. Remove and set aside.

5. 5

   5. While the fish roasts, heat 1 tablespoon olive oil in another large skillet over medium-high heat. Add the zucchini and cook for 3 to 4 minutes until browned in spots. Season with 1 g salt and transfer to a plate.

6. 6

   6. In the same skillet, add the remaining tablespoon of olive oil and sauté the shallot for 1 minute over medium heat. Add the riced cauliflower, the remaining salt, and cook for 4 to 5 minutes, stirring, until tender but not watery.

7. 7

   7. Turn off the heat and fold the parsley, mint, and lemon zest into the cauliflower rice. Adjust salt if needed.

8. 8

   8. Warm the remaining glaze over low heat in a small saucepan or skillet for 1 to 2 minutes until slightly thickened, being careful not to burn it.

9. 9

   9. To serve, divide the cauliflower rice among plates, arrange the seared zucchini on top or alongside, and place one sea bass fillet on each plate. Spoon over the reduced glaze and finish with the pomegranate seeds.