Let's be real-- after a long work day the last thing we want to do is cook a crazy complicated meal. That's why we recommend to prep meals on Sundays that can be easily composed each night. One of our go-tos is this sea bass and cauliflower rice combo. It might be hard to believe, but this dish is easily portioned out: the fish can be cut up into 4-5 palm-sized pieces and cooked in less than ten minutes! Additionally, it only takes one head of cauliflower and one bunch of kale to make into a week's worth of this hearty side dish. Once chopped, you can sautée these two together in a snap!
WILD SEA BASS
- 1 lb wild sea bass (cleaned, scaled and filleted)
- 1 teaspoon minced garlic
- 1 tablespoon extra virgin oil
- 1/4 teaspoon fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon salt
- fresh course ground black pepper
Preheat the broiler. Position oven rack 4 inches beneath the heating coils. Rub olive oil on sea bass fillets before placing in pan. Combine 1 teaspoon minced garlic, 1 tablespoon lemon juice, and 1/4 teaspoon dill in a small bowl. Sprinkle the mixture over the fillets. Dust pepper onto the sea bass fillets to taste. Broil the sea bass for approximately 9 minutes or until the entire fillet is opaque. Use a knife to open the center of each fillet to check and see if the sea bass is ready to eat.
- 1 small head cauliflower, cleaned and broken into large florets
- 1 teaspoon coconut oil
- 2 teaspoons toasted sesame oil
- 2 teaspoons ginger, very finely chopped
- 1 garlic clove, finely chopped
- 2 tablespoons sliced scallions
- 1 packed cup cleaned and shredded kale
- 1 tablespoon wheat free tamari
Pulse the cauliflower florets in a food processor about 10-15 times for 1 second each time. You want the cauliflower to look like fairly uniform pieces of couscous or quinoa. In a large sauté pan, heat coconut oil and toasted sesame oil over medium high heat. Add kale, ginger, garlic, scallions, and a pinch of salt, and sauté for 2 or 3 minutes. Off the heat, add 2 cups pulsed cauliflower and tamari.
Recipe- Goop Photographs: Charlotte Ferguson