Sea Bass with Coconut-Cilantro Crust, Lemon Cauliflower Purée and Warm Roasted Mango Sauce
An original fish dish featuring golden sea bass fillets finished with an aromatic coconut-cilantro crust, served over a silky lemon cauliflower purée and paired with a warm roasted mango, shallot, and mild chile sauce. It balances toasted, fresh, and fruity notes in an elegant presentation.
Ingredients
- 4 filetes, 680 g g sea bass fillets, skin-on (6 oz cada uno)
- 600 g g cauliflower florets (for the puree)
- 250 g g ripe but firm mango, diced (for the sauce)
- 80 g g shallot, finely chopped (divided)
- 12 g g garlic, minced (divided)
- 20 g g fresh cilantro, chopped (divided)
- 35 g g unsweetened shredded coconut (for the crust)
- 30 g g gluten-free panko breadcrumbs (for dar textura)
- 45 ml ml olive oil (divided)
- 30 g g butter (divided)
- 120 ml ml unsweetened coconut milk (for the puree)
- 1 pieza piece lemon, juice and zest (usar todo, divided)
- 120 ml ml vegetable broth or water (for cocer the coliflor)
- 15 g g Fresno chile or mild red chile, finely chopped (without semillas if desired menos picante)
- 15 ml ml rice vinegar (for equilibrar the sauce)
- 8 g g salt (or to taste, divided)
- 2 g g black pepper (or to taste, divided)
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
1. Preheat the oven to 220°C / 425°F. Pat the sea bass fillets dry with paper towels and season both sides with half of the salt and pepper.
- 2
2. In a medium saucepan, combine the cauliflower, vegetable broth or water, half of the garlic, and a pinch of salt. Cover and cook over medium heat for 10 to 12 minutes, until the cauliflower is very tender.
- 3
3. Meanwhile, in a bowl, mix the shredded coconut, gluten-free panko, half of the cilantro, 1 tablespoon olive oil, the lemon zest, and 1 tablespoon of the chopped shallot. Reserve this mixture for the crust.
- 4
4. Place the diced mango and half of the remaining shallot on a small baking tray. Add 1 tablespoon olive oil, a pinch of salt, and a little pepper. Roast in the oven at 220°C / 425°F for 10 minutes, until the mango lightly caramelizes at the edges.
- 5
5. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil. Place the sea bass fillets skin-side down and cook for 3 to 4 minutes, until the skin is crisp.
- 6
6. Remove the skillet from the heat. Press the coconut-cilantro mixture onto the top of each fillet. Transfer the skillet to the oven and bake at 220°C / 425°F for 5 to 7 minutes, until the fish is cooked through and the crust is golden.
- 7
7. Transfer the cooked cauliflower to a blender or food processor with the coconut milk, 1 tablespoon lemon juice, 1 tablespoon butter, and the remaining half tablespoon olive oil. Blend until smooth. Adjust with salt and pepper to taste and keep warm.
- 8
8. In a small saucepan over medium heat, melt the remaining butter. Add the rest of the garlic, the chopped chile, and the roasted shallot with the roasted mango. Cook for 1 to 2 minutes, lightly crushing the mango with a spoon.
- 9
9. Add the rice vinegar, the remaining lemon juice, and the remaining cilantro to the sauce. Cook 1 minute more over low heat, stir well, and adjust with salt and pepper.
- 10
10. To serve, spread the lemon cauliflower purée onto the plates. Place one sea bass fillet on top and finish with the warm roasted mango sauce around or over the fish. Serve immediately.
Chef tips
For a crispier crust, toast the shredded coconut and panko in a dry skillet for 1 to 2 minutes before mixing. Do not let them brown too much or they may burn in the oven.
Substitutions
You can use red snapper, fresh cod, or corvina instead of sea bass. If you do not have shallot, use finely chopped red onion. Rice vinegar can be replaced with mild apple cider vinegar.
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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