Crisp Sea Bass with Salsa Verde & Cauliflower Silk

 

## **Crisp Sea Bass with Salsa Verde & Cauliflower Silk**

*Prep time: 20 mins | Cook time: 10 mins*

### **1. The Essentials**

* **2 Sea Bass Fillets** (Skin-on, scaled, and pin-bones removed)

* **The Silk:** 1 small head Cauliflower, ½ cup heavy cream, 2 tbsp butter, salt.

* **The Vibrant Salsa:**

* **½ cup** Fresh parsley & mint (finely chopped)

* **1** Shallot (minced)

* **1 tbsp** Capers (chopped)

* **¼ cup** Extra virgin olive oil

* **1 tsp** Lemon zest + juice of half a lemon

* **½** Fresno chili (optional, for a "bold" kick)

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### **2. The Method**

#### **The Cauliflower Silk**

1. Boil cauliflower florets in salted water until very tender.

2. Drain and blend immediately with warm heavy cream and butter until it reaches a "silky" liquid-velvet consistency. Season to taste.

#### **The Vibrant Salsa**

1. Combine all salsa ingredients in a small bowl.

2. **Chef's Secret:** Do not over-mix; you want the individual textures of the herbs and capers to remain distinct rather than becoming a paste.

#### **The Sea Bass (The "Perfect Crisp")**

1. **Dry & Score:** Pat the skin extremely dry. Use a sharp knife to make 3-4 shallow slashes in the skin; this prevents the fish from curling.

2. **The Sear:** Heat a drizzle of oil in a stainless steel or cast-iron pan over medium-high heat. Once shimmering, place the fish **skin-side down**.

3. **The Press:** Press the fillets down with a spatula for the first 30 seconds to ensure total skin contact.

4. **Finish:** Cook for 4 minutes on the skin side until it’s golden and releases easily from the pan. Flip and cook for just 60 seconds on the flesh side to keep it "tender and flaky."

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### **3. Plating Art**

1. **The Foundation:** Spoon a generous circle of the warm cauliflower silk onto the center of the plate.

2. **The Centerpiece:** Place the sea bass fillet directly on top of the purée, **skin-side up** to showcase that golden crunch.

3. **The Contrast:** Spoon the vibrant green salsa across the top of the fish, allowing some of the herb-infused oil to bleed into the white purée.

4. **The Detail:** Garnish with a few micro-greens or a charred lemon wedge for an extra layer of "bold flavor."

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### **Chef’s Tip for "Bold Flavor"**

> To elevate the salsa, toast the capers in a tiny bit of oil until they "bloom" like little flowers before adding them to the herbs. It adds a nutty, salty depth that balances the sweetness of the sea bass perfectly.