Seared Sea Bass with Orange Caper Butter, Cauliflower Purée, and Braised Fennel

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cauliflower florets on a sheet pan, add 1 tablespoon olive oil, the whole garlic clove, 1/2 teaspoon salt, and a little black pepper. Toss well and roast for 20 minutes, until the cauliflower is tender and lightly golden.

2. 2

   Meanwhile, cut the fennel bulbs into wedges. Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the fennel, shallot, thyme leaves, 1/4 teaspoon salt, and black pepper. Cook for 3 minutes, stirring occasionally.

3. 3

   Pour the dry white wine and 120 ml / 1/2 cup vegetable broth or water over the fennel. Cover the skillet and cook over medium-low heat for 12 to 15 minutes, until the fennel is tender. Uncover and cook 2 more minutes to reduce the liquid slightly.

4. 4

   Transfer the roasted cauliflower and roasted garlic to a blender or food processor. Add the heavy cream, 120 ml / 1/2 cup vegetable broth or water, 1 tablespoon butter, a pinch of salt, and black pepper. Blend until smooth and silky. Keep warm.

5. 5

   Pat the sea bass fillets very dry with paper towels. Season both sides with salt and black pepper, then sprinkle the orange zest over the flesh side.

6. 6

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place the sea bass fillets skin-side down and press gently with a spatula for 20 seconds to prevent curling. Cook for 4 minutes, until the skin is crisp.

7. 7

   Flip the sea bass fillets and add the minced garlic around the fish. Transfer the skillet to the oven at 220°C / 425°F and cook for 4 to 6 minutes more, until the fish is just cooked through and flakes easily.

8. 8

   Remove the sea bass fillets from the skillet and keep warm. In the same skillet over medium heat, add the orange juice and boil for 1 minute, scraping up the browned bits. Stir in the capers, 2 tablespoons butter, and fresh parsley. Swirl until the sauce turns glossy.

9. 9

   To serve, spread the cauliflower purée onto each plate. Arrange the braised fennel alongside or on top, place a sea bass fillet, and finish with the orange caper butter spooned over the fish.