---
title: Chimichurri Sea Bass with Cauliflower-Potato Mash
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chimichurri-sea-bass-with-cauliflower-potato-mash-68d655c9d232ff05cfc47de3
servings: 2
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: Portions
    text: Several noted the fish pieces were thicker than pictured; consider halving thick fillets for even cooking
image: "data/recipes/chimichurri-sea-bass-with-cauliflower-potato-mash.jpg"
---
Bring @garlic herb butter{2%tbsp} to room temperature. Wash and dry all produce.

Place @cauliflower florets{1%unit} and @potatoes{2%unit} in a #large pot{} with enough salted @water{1%unit} to cover by 2 inches. Bring to a boil and cook until fork-tender ~{12%minutes}. Reserve 1 cup veggie cooking liquid, then drain.

While cauliflower and potatoes cook, trim @radishes{1%unit} and thinly slice into rounds.

Heat a drizzle of @cooking oil{1%unit} in a #large pan{} over medium-high heat. Add radishes in an even layer; season with @salt{1%tsp} and @black pepper{1%tsp}. Cook, undisturbed, until beginning to char ~{1%minutes}.

Pat @chilean sea bass{2%fillets} dry with paper towels; season with a drizzle of oil, @fry seasoning{1%unit}, salt, and pepper.

Divide cauliflower-potato mash between plates. Top with radishes and @spinach{1%unit} and sea bass. Drizzle with @chimichurri{2%tbsp} and serve. Stir in @sour cream{2%tbsp} and @butter{1%unit} into the mash before serving if desired.