Herb-Crusted White Fish with Gentle Garlic Shrimp, Cauliflower Purée, and Warm Fennel Apple Salad

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the white fish fillets dry with paper towels and season them with half of the salt and some black pepper.

2. 2

   In a small bowl, mix the gluten-free breadcrumbs, half of the parsley, the chives, zest from half the lemon, the Dijon mustard, and 1 tablespoon olive oil until the mixture looks moist and sandy.

3. 3

   Place the fillets on a lightly greased baking tray using 1 tablespoon olive oil. Press the herb mixture onto the top of each fillet. Bake for 10 to 12 minutes at 220°C / 425°F, until the fish is cooked through and the crust is golden.

4. 4

   Meanwhile, cook the cauliflower. Place the florets in a saucepan with the fish stock and a pinch of salt. Cover and cook over medium heat for 12 to 15 minutes, until the cauliflower is very tender.

5. 5

   Transfer the cooked cauliflower and remaining stock to a blender or food processor. Add the heavy cream, 1 tablespoon butter, a little black pepper, and 1 tablespoon lemon juice. Blend until silky smooth. Keep warm.

6. 6

   For the warm salad, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook for 1 minute. Stir in the fennel and cook for 3 to 4 minutes, until it begins to soften but still keeps some texture.

7. 7

   Add the green apple to the skillet with the fennel, pour in the dry white wine, and cook 2 minutes more so the alcohol evaporates. Add 1 tablespoon lemon juice, a pinch of salt, some black pepper, and the remaining parsley. Keep warm.

8. 8

   In another skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the remaining minced garlic and, if using, the red pepper flakes. Cook for 30 seconds without letting it brown too much.

9. 9

   Add the shrimp, season with the remaining salt and black pepper, and sauté for 2 to 3 minutes per side until pink and just firm.

10. 10

    Serve a base of cauliflower purée on each plate. Set the crusted fish fillet on top, arrange the shrimp on the side, and finish with the warm fennel and apple salad. If desired, add a little extra lemon zest at the end.

11. 11

    Serve the fish and shrimp immediately while hot so the crust, purée, and warm salad keep their best texture.