Chimichurri Sea Bass with Cauliflower-Potato Mash

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 unit
• cauliflower florets
  1 unit
• chilean sea bass
  2 fillets
• chimichurri
  2 tbsp
• cooking oil
  1 unit
• fry seasoning
  1 unit
• garlic herb butter
  2 tbsp
• potatoes
  2 unit
• radishes
  1 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• spinach
  1 unit
• water
  1 unit

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring garlic herb butter to room temperature. Wash and dry all produce.

   garlic herb butter: 2 tbsp
2. 

   2

   Place cauliflower florets 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 minutes . Reserve 1 cup veggie cooking liquid, then drain.

   cauliflower florets: 1 unit, potatoes: 2 unit, water: 1 unit
3. 

   3

   While cauliflower and potatoes cook, trim radishes and thinly slice into rounds.

   radishes: 1 unit
4. 

   4

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

   cooking oil: 1 unit, salt: 1 tsp, black pepper: 1 tsp
5. 

   5

   Pat chilean sea bass dry with paper towels; season with a drizzle of oil, fry seasoning , salt, and pepper.

   chilean sea bass: 2 fillets, fry seasoning: 1 unit
6. 

   6

   Divide cauliflower-potato mash between plates. Top with radishes and spinach and sea bass. Drizzle with chimichurri and serve. Stir in sour cream and butter into the mash before serving if desired.

   spinach: 1 unit, chimichurri: 2 tbsp, sour cream: 2 tbsp, butter: 1 unit