Seared Bass with Cauliflower Duo
Seared Bass with Cauliflower Duo might be just the main course you are searching for. One portion of this dish contains approximately 49g of protein, 81g of fat, and a total of 935 calories. This recipe serves 4. This recipe covers 40% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. A mixture of cauliflower, lemon juice, an adjustable-blade r, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
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.
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.
Transfer with a slotted spoon to paper towels to drain, seasoning lightly with salt.
Discard oil and wipe out skillet.
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.
Whisk together remaining 2 tablespoons olive oil, lemon juice, and 1/2 teaspoon salt.
Place fish, skin side up, on top of cauliflower slices. Top with cauliflower confetti and drizzle with vinaigrette.