Rosemary Macadamia Fish with Roasted Cauliflower Purée and Warm Green Bean Pear Salad
White fish fillets seared and finished in the oven with a crisp macadamia, rosemary, and lemon topping, served over silky roasted cauliflower purée and paired with a warm green bean, pear, and shallot salad. An original recipe with delicate flavors and contrasting textures.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 4 filetes / 680 g 680 g firm white fish fillets (como robalo, bacalao fresh or mero, skinless)
- 1 pieza mediana / 700 g 700 g cauliflower (cut en floretes)
- 250 g 250 g green beans (without puntas)
- 1 pieza / 180 g 180 g firm pear (in wedges finos)
- 1 pieza grande / 60 g 60 g shallot (en pluma fina)
- 80 g 80 g macadamia nuts (chopped finely)
- 8 g 8 g fresh rosemary (chopped fino)
- 3 dientes / 12 g 12 g garlic (2 cloves for the puree and 1 clove for the cubierta)
- 1 pieza 1 piece lemon (2 tbsp)
- 60 ml 60 ml olive oil (divided)
- 30 g 30 g butter (divided)
- 80 ml 80 ml heavy cream (for the puree)
- 10 g 10 g Dijon mustard (for adherir the cubierta)
- 60 ml 60 ml vegetable broth or water (for ajustar the puree)
- 15 ml 15 ml apple cider vinegar (for the ensalada tibia)
- 8 g 8 g salt (or to taste)
- 3 g 3 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220°C / 425°F. Place the cauliflower on a sheet pan and toss it with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 garlic cloves. Roast for 22 to 25 minutes at 220°C / 425°F, until very tender and browned at the edges.
- 2
While the cauliflower roasts, combine the macadamia nuts, rosemary, 1 finely chopped garlic clove, lemon zest, 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper in a bowl until the mixture is moist and crumbly.
- 3
Pat the fish fillets dry with paper towels and season them with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush the top of each fillet with a little Dijon mustard and press the macadamia mixture on top to create an even crust.
- 4
Heat an oven-safe skillet over medium-high heat with 1 tablespoon olive oil and 1 tablespoon butter. Sear the fillets on the side without the crust for 2 minutes, until lightly golden. Remove the skillet from the heat.
- 5
Transfer the skillet to the oven and bake the fish at 220°C / 425°F for 6 to 8 minutes, or until the center is opaque and flakes easily with a fork. If your fillets are thicker, add 1 to 2 more minutes.
- 6
Transfer the roasted cauliflower and roasted garlic to a blender or food processor. Add the heavy cream, vegetable broth or water, 1 tablespoon butter, 1 tablespoon lemon juice, and a pinch of salt. Blend until smooth and silky. Adjust with more salt or pepper if needed and keep warm.
- 7
For the warm salad, heat the remaining 1 tablespoon olive oil in another skillet. Add the shallot and cook for 2 minutes over medium heat. Add the green beans, 2 tablespoons water, a pinch of salt, and cook for 4 to 5 minutes, until tender but still vibrant.
- 8
Add the pear wedges to the green beans and cook for 1 more minute. Add the apple cider vinegar, the remaining lemon juice, and the remaining 1 tablespoon butter. Toss gently until the green beans and pear are lightly glazed. Adjust with salt and pepper.
- 9
To serve, spread the hot cauliflower purée onto each plate. Set a fish fillet on top with the crisp crust facing up and serve with the warm green bean, pear, and shallot salad on the side.
Chef tips
Chop the macadamias by hand into small pieces rather than grinding them too finely; this keeps the crust crisp instead of pasty. If the purée seems too thick, add the broth gradually until smooth.
Substitutions
You can use thick tilapia, fresh cod, or red snapper instead of the suggested fish. Macadamia nuts can be replaced with almonds or hazelnuts if preferred, and the heavy cream can be swapped for unsweetened plant cream for a dairy-free version.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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