Fish glazed with roasted garlic honey and lime, over cauliflower-leek cream with sautéed asparagus

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Slice off the top of the garlic head to slightly expose the cloves, place it on a piece of foil or a small tray, drizzle with 5 ml (1 tsp) olive oil and a pinch of salt, wrap loosely, and roast for 25 to 30 minutes at 200 °C / 400 °F until soft and golden.

2. 2

   While the garlic roasts, place the cauliflower and leek in a saucepan with the vegetable stock or water, plus up to 120 ml extra water if needed to barely cover, 15 ml (1 tbsp) olive oil, 14 g (1 tbsp) butter, 1/2 teaspoon salt, and a pinch of black pepper. Cover and cook over medium heat for 12 to 15 minutes, until the cauliflower is very tender.

3. 3

   Blend the cooked cauliflower and leek with their cooking liquid until silky smooth. Adjust with a little hot water if you want a looser texture. Season with another pinch of salt and pepper, and keep warm over very low heat.

4. 4

   In a small bowl, squeeze out the roasted garlic cloves and mix them with the honey, lime juice, lime zest, Dijon mustard, fresh thyme, 15 ml (1 tbsp) olive oil, 14 g (1 tbsp) melted butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until a smooth glaze forms.

5. 5

   Pat the fish fillets dry with paper towels and season both sides with the remaining salt and pepper. Heat a large oven-safe skillet over medium-high heat with 10 ml (2 tsp) olive oil. Sear the fish for 2 to 3 minutes on the first side until lightly golden.

6. 6

   Flip the fillets, brush them generously with the roasted garlic honey-lime glaze, and transfer the skillet to the oven. Bake for 6 to 8 minutes at 200 °C / 400 °F, or until the fish is cooked through and flakes easily. For extra shine, brush once more with glaze halfway through cooking.

7. 7

   While the fish finishes in the oven, heat the remaining olive oil in another skillet over medium-high heat. Sauté the asparagus for 4 to 5 minutes with a pinch of salt and pepper until tender but still crisp.

8. 8

   To serve, spoon a bed of cauliflower-leek cream onto each plate, place a glazed fish fillet on top, and finish with the sautéed asparagus. If any glaze remains in the pan, spoon it over the fish at the end.