Chimichurri Sea Bass with Cauliflower-Potato Mash

🥘 Ingredients

• Chilean sea bass
  20 oz
• black pepper
• butter
  6 tbsp
• cauliflower florets
  20 oz
• chimichurri
  4 oz
• cooking oil
  4 tsp
• fry seasoning
  2 tbsp
• garlic herb butter
  4 tbsp
• paper towels
• potatoes
  24 oz
• radishes
  6 unit
• salt
  2 tbsp
• sour cream
  3 tbsp
• spinach
  10 oz

🍳 Cookware

• large pot
• large pan
• medium bowl

1. 

   1

   Bring garlic herb butter to room temperature. Wash and dry produce. Trim cauliflower florets if necessary. Peel and dice potatoes into 1/2-inch pieces.

   garlic herb butter: 4 tbsp, cauliflower florets: 20 oz, potatoes: 24 oz
2. 

   2

   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 and butter (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 (we used 3/4 tsp; 1 1/2 tsp for 4) and black pepper .

   sour cream: 3 tbsp, butter: 6 tbsp, salt: 2 tbsp, black pepper
3. 

   3

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

   radishes: 6 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 pepper. Cook, undisturbed, until beginning to char, ⏱️ 1-2 minutes . Add spinach 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.

   cooking oil: 4 tsp, spinach: 10 oz
5. 

   5

   Pat Chilean sea bass dry with paper towels ; season with a drizzle of oil, fry seasoning , 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.

   Chilean sea bass: 20 oz, paper towels, fry seasoning: 2 tbsp
6. 

   6

   Divide cauliflower-potato mash between plates. Top with radishes and spinach and sea bass. Drizzle with chimichurri and serve.

   chimichurri: 4 oz