Seared Bass with Cauliflower Duo

Name: Seared Bass with Cauliflower Duo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams small head cauliflower , leaves discarded; 2 Tbsps fresh lemon juice; 59 milliliters olive oil, divided; 4 servings a green salad; 118 milliliters vegetable oil

Seared Bass with Cauliflower Duo requires around 45 minutes from start to finish. This gluten free, whole 30, and vegan recipe serves 4. One serving contains 391 calories, 3g of protein, and 41g of fat. If you have vegetable oil, lemon juice, a salad, and a few other ingredients on hand, you can make it.

Instructions

Shave floret portion of cauliflower with a knife to create cauliflower "confetti"(3 to 4 cups). Set aside. With slicer, cut thin lengthwise slices from base and stem, dividing among 4 plates.

Ingredients you will need

Cauliflower

Base

Equipment you will use

Knife

Heat vegetable oil and 1/4 cup olive oil in a 12- to 14-inch nonstick skillet over medium heat until oil shimmers, then fry cauliflower "confetti" in 4 batches, stirring occasionally, until golden brown, about 3 minutes per batch.

Ingredients you will need

Cooking Oil

Cauliflower

Olive Oil

Equipment you will use

Frying Pan

Transfer with a slotted spoon to paper towels to drain, seasoning lightly with salt.

Ingredients you will need

Seasoning

Salt

Equipment you will use

Slotted Spoon

Paper Towels

Discard oil and wipe out skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Heat 1 tablespoon olive oil in skillet over medium heat until it shimmers. Season fish with 1 tablespoon salt and 1/2 teaspoon pepper. Sear, skin side down, 8 minutes. Turn fish and cook until just cooked through, 3 to 4 minutes.

Ingredients you will need

Olive Oil

Pepper