To create the lemon vinaigrette, combine Lemon (1), Dijon Mustard (1 package), Fresh Oregano (1/2 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (to taste), slowly whisk in Olive Oil (1/4 cup). Set aside.
Prepare the garnish, remove the stems from the Fresh Parsley (3 teaspoon), Fresh Mint (1 1/2 teaspoon), Fresh Dill (3 teaspoon) leaves and discard the stems. Rough chop the herbs and hold for plating.
Pat dry the Branzino Fillet (2) with paper towels. Rub both sides of the fish with Vegetable Oil (to taste) and season with Salt (1/2 teaspoon) and Ground Black Pepper (to taste).
Heat the Olive Oil (1 tablespoon) in a medium sauté pan over medium- high heat and when hot add the fish skin side down and sear for 3 minutes.
Turn the fish over and cook for an additional 2 minutes. Remove from pan and keep warm for plating.
Drizzle the lemon vinaigrette over the fish, season with a pinch of salt. Sprinkle some garnish.
Heat Water (4 cup) and 1 teaspoon Salt (to taste) in a medium pot.
In a small pot over low heat add Olive Oil (1 teaspoon), 7 cloves of Garlic (7 clove), and Fresh Thyme (1 1/2 teaspoon). Cook for 20 minutes until the garlic cloves are fork tender. Remove the garlic cloves from the pot and transfer to a small bowl.
Use a spoon to smash the garlic until it has a smooth paste consistency. Set aside.
When the water comes to a boil, add the Cauliflower Florets (12 ounce) and blanch for 5 minutes. Strain and gently rinse with cold water in a colander; hold.
Juice the Lemon (1) into a second small bowl and discard seeds; set aside. Remove the stems from the Fresh Mint Leaves (1 1/2 teaspoon) and discard stems. Rough chop the mint leaves; set aside.
Cut the remaining 3 cloves of Garlic (3 clove) into 1/4 inch slices and set aside.
Heat Garlic Oil (2 tablespoon) in a medium sauté pan over medium heat. Add the cauliflower and sear the florets until they are just golden.
Add the sliced garlic, Crushed Red Pepper Flakes (1/4 teaspoon), and season with a pinch of each of Salt and Ground Black Pepper (to taste).
Stir to incorporate all ingredients and sauté for minutes until the garlic is fragrant.
Add the Green Peas (1/4 cup) and the mint and toss to coat. Add the lemon juice and Water (1/4 cup) and cook for 4 minutes until the liquid is slightly reduced.
Stir in the garlic puree and cook while gently stirring for 1 minute more until everything is well coated.
Serve the Garlic Roasted Cauliflower with peas and mint divided equally among 2 plates or place on a platter to serve family style.