Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
- 1 Head of Cauliflower, trimmed and cut into florets
- 250ml Heavy Cream
- 2 Sea Bass Fillets
- 4 tablespoons Olive Oil
- 400g Potatoes
- 100g Pine Nuts
- 100g Parmesan Cheese, Grated.
- 1 Large Bunch of Basil Leaves
- 2 Cloves of Garlic, Crushed
- 150ml Extra Virgin Olive Oil
- Lemon Juice
- In order to cook the meal quicker you can put everything on at the same time if you have the space and frying pans.
- Remove the sea bass fillets from the fridge 30 minutes before cooking, to bring them to room temperature.
- Place your cauliflower florets into a pot of hot water and boil until cooked. It should only take 10 minutes. Keep 12 florets for roasting separately.
- Once cooked, put the cauliflower and cream into the blender. Blend until creamy so there are no lumps.
- Taste and season with salt and pepper.
- Place your spare florets on a roasting tray at 180 degrees Celsius in the oven and drizzle with oil and season with salt and pepper.
- They will cook quickly because they are small. Again 5 to 10 minutes.
- Cut the potatoes into the same thickness of slice so they cook at the same speed and season with salt and pepper.
- Put in a medium hot pan with oil and fry until crispy on both sides. You want them cooked until soft in the middle but with a nice crispy crust on the outside.
- This will take about 10/15 minutes, turn half way through.
- Leave aside on kitchen towel to drain any excess oil.
Sea Bass Fillets
- Take your sea bass fillets out and dry the skin with kitchen towel so it will go crispy.
- Use a knife to score lines through the skin, careful not to cut the flesh, season with salt and pepper.
- Heat the frying pan until medium/hot, add 2 tablespoons of oil.
- Place the sea bass skin side down in the pan and press each fillet down to stop it from curling up.
- Reduce the heat to medium and cook undisturbed until the skin is crispy, about 4/5 minutes.
- Turn the fillets over, then fry for about 3/4 minutes until just done. This depends on the size of your fillets. You will see the colour of the flesh change as it cooks.
- Leave to rest on a warm plate.
- To make the basil pesto, fry the pine nuts in a dry pan until slightly browned.
- Once browned, combine all the ingredients in the blender and blend until it comes together and is smooth.
- Taste then season with salt and pepper.
- Add a squeeze of lemon juice if you want.
Plating The Dish
- Have fun while plating your dish.
- Place a spoonful of puree first and use a spoon to move it across your plate.
- Put the fried potatoes on top of the puree then the sea bass fillet.
- Garnish with the roasted cauliflower and basil pesto.
- Serve and enjoy with a nice glass of white wine.