Baked Fish with Almond-Parsley Crust, Lemon Cauliflower Cream, and Warm Sautéed Radishes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or baking dish with a little of the olive oil.

2. 2

   In a small bowl, mix the sliced almonds, fresh parsley, 2 finely chopped garlic cloves, 1 tablespoon olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until you have a moist, loose crust mixture.

3. 3

   Season the firm white fish fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides. Place them on the prepared tray and spoon the almond mixture on top, pressing gently so it adheres.

4. 4

   Bake the fish for 12 to 15 minutes at 220 °C / 425 °F, or until cooked through and the crust looks golden. For extra color, switch to broil for 1 to 2 minutes, watching closely.

5. 5

   While the fish bakes, place the cauliflower in a saucepan with the vegetable broth and a pinch of salt. Cover and cook over medium heat for 10 to 12 minutes, until the cauliflower is very tender.

6. 6

   Transfer the cooked cauliflower and broth to a blender. Add 15 g butter, the heavy cream, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and a pinch of black pepper. Blend until completely smooth. Taste and adjust with salt if needed. Keep warm.

7. 7

   Heat the remaining olive oil and the remaining 15 g butter in a large skillet over medium heat. Add the shallot, 1 chopped garlic clove, and the radishes. Season with the remaining salt and pepper and sauté for 6 to 8 minutes, stirring occasionally, until the radishes are tender and lightly browned.

8. 8

   To serve, spread a layer of lemon cauliflower cream on each plate. Set an almond-crusted fish fillet on top and finish with the warm sautéed radishes and shallot around it.