Roasted Sea Bass with Orange Blossom Saffron Butter, Cauliflower Almond Purée, and Cumin Roasted Squash

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper or lightly oil it.

2. 2

   Place the butternut squash on the tray. Toss it with 15 ml (1 tbsp) olive oil, ground cumin, sweet paprika, 3 g salt, and a pinch of black pepper. Spread in a single layer and roast for 25 to 30 minutes at 220°C / 425°F, turning halfway through, until tender and browned at the edges.

3. 3

   While the squash roasts, place the cauliflower in a steamer pot or basket over simmering water. Add the whole garlic clove and steam for 12 to 15 minutes, until the cauliflower is very soft.

4. 4

   Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until lightly golden. Reserve a small portion for garnish if desired.

5. 5

   Transfer the cooked cauliflower and whole garlic clove to a blender or food processor. Add the milk, toasted almonds, 15 g (1 tbsp) butter, 1 tablespoon lemon juice, half of the lemon zest, 2 g salt, and a little black pepper. Blend until smooth and silky. If needed, loosen with 1 or 2 extra tablespoons of hot water. Keep warm.

6. 6

   Pat the sea bass fillets very dry with paper towels. Season both sides with the remaining salt and black pepper. Heat an oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Place the fillets skin-side down and sear for 3 minutes, pressing gently at the beginning so the skin stays flat.

7. 7

   Transfer the skillet to the oven and cook the fish for 5 to 7 minutes at 220°C / 425°F, depending on thickness, until the center is just opaque and flakes easily.

8. 8

   While the fish finishes cooking, melt the remaining 30 g (2 tbsp) butter in a small saucepan over low heat. Add the chopped garlic and cook for 30 seconds without browning. Stir in the saffron threads, orange blossom water, and the remaining lemon zest. Cook for 1 minute over very low heat and remove from the heat.

9. 9

   To serve, spread the cauliflower almond purée onto the plates. Top with a sea bass fillet, arrange the roasted squash on the side, and spoon the orange blossom saffron butter over the fish. Finish with chopped fresh parsley and, if reserved, a few toasted almonds.