---
title: Chimichurri Sea Bass with Cauliflower-Potato Mash
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chimichurri-sea-bass-with-cauliflower-potato-mash-68d655c9d232ff05cfc47de3
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
  - Fish
tags:
  - Easy Prep
  - Carb Smart
rating: 4.5
rating_count: 153
source_chef: Christina Boateng
review_highlights:
  - theme: Flavor
    text: Many praised the sea bass as restaurant-quality, with delicious chimichurri sauce adding vibrant flavor.
  - theme: Ease of prep
    text: Some found it took longer than indicated, especially when cooking for more than two people.
nutrition:
  calories: 970
  protein: 34
  fat: 74
  saturated fat: 24
  carbohydrates: 45
  sugar: 7
  fiber: 7
  cholesterol: 160
  sodium: 1150
  trans fat: 1
  potassium: 2060
  calcium: 170
  iron: 4.2
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/chimichurri-sea-bass-with-cauliflower-potato-mash.avif"
---

Bring @garlic herb butter{4%tbsp} to room temperature. Wash and dry produce. Trim @cauliflower florets{20%oz} if necessary. Peel and dice @potatoes{24%oz} into 1/2-inch pieces.

Place cauliflower and potatoes in a #large pot{} with enough salted water to cover by 2 inches. Bring to a boil and cook until fork-tender, ~{12-15%minutes}. Reserve 1 cup veggie cooking liquid (1 1/2 cups for 4 servings), then drain. Return veggies to pot. Add @sour cream{3%tbsp} and @butter{6%tbsp} (use 3 TBSP plain butter; 6 TBSP for 4 servings); mash, adding splashes of reserved veggie cooking liquid, until desired consistency is reached. Taste and generously season with @salt{6%tsp} (we used 3/4 tsp; 1 1/2 tsp for 4) and @black pepper{}.

While cauliflower and potatoes cook, trim @radishes{6%unit} and thinly slice into rounds.

Heat a drizzle of @cooking oil{4%tsp} in a #large pan{} over medium-high heat. Add radishes in an even layer; season with salt and pepper. Cook, undisturbed, until beginning to char, ~{1-2%minutes}. Add @spinach{10%oz} and cook, stirring, until wilted, ~{1-2%minutes} more. Turn off heat; transfer to a #medium bowl{} and combine with garlic herb butter until butter is completely incorporated. Wipe out pan.

Pat @Chilean sea bass{20%oz} dry with @paper towels{}; season with a drizzle of oil, @fry seasoning{2%tbsp}, salt, and pepper. Heat a large drizzle of oil in pan used for radishes and spinach over medium heat. Add sea bass and cook until browned and cooked through, ~{4-7%minutes} per side. TIP: If fish is browning too fast, lower heat and cover pan.

Divide cauliflower-potato mash between plates. Top with radishes and spinach and sea bass. Drizzle with @chimichurri{4%oz} and serve.