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RECIPE
23 INGREDIENTS18 STEPS45min

Seared Branzino with Garlic Roasted Cauliflower

4.0
3 Ratings
"This preparation is wonderfully simple and features a combination of fresh herbs and of course, lemons. In this dish, the flavors of fresh herbs and lemon perfectly compliment the earthy roasted cauliflower and the sweetness of the fresh peas." - Michael Psilakis
Seared Branzino with Garlic Roasted Cauliflower Recipe | SideChef
"This preparation is wonderfully simple and features a combination of fresh herbs and of course, lemons. In this dish, the flavors of fresh herbs and lemon perfectly compliment the earthy roasted cauliflower and the sweetness of the fresh peas." - Michael Psilakis
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Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
45min
Total Time
$7.39
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2

Dressing

1/2 Tbsp
Fresh Oregano
1 pckg
Dijon Mustard
1/4 cup
1/4 tsp
1
Lemon , juiced

Fish

2
Branzino Fillets
1 Tbsp
to taste
Vegetable Oil
1/2 tsp

Cauliflower

10 cloves
1/2 Tbsp
1/4 tsp
Crushed Red Pepper Flakes
1/4 cup
4 1/4 cups
Water
divided
2 Tbsp
Garlic Oil
1 tsp

Garnish

1/2 Tbsp
Fresh Mint , roughly chopped
1 Tbsp
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Nutrition Per Serving

VIEW ALL
CALORIES
1124
FAT
62.4 g
PROTEIN
21.8 g
CARBS
69.1 g

Cooking Instructions

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Step 1
To create the lemon vinaigrette, combine Lemon (1) , Dijon Mustard (1 pckg) , Fresh Oregano (1/2 Tbsp) , Salt (1/4 tsp) , and Ground Black Pepper (to taste) , slowly whisk in Olive Oil (1/4 cup) . Set aside.
Step 2
Prepare the garnish, remove the stems from the Fresh Parsley (1 Tbsp) , Fresh Mint (1/2 Tbsp) , Fresh Dill (1 Tbsp) leaves and discard the stems. Rough chop the herbs and hold for plating.
Step 3
Pat dry the Branzino Fillets (2) with paper towels. Rub both sides of the fish with Vegetable Oil (to taste) and season with Salt (1/2 tsp) and Ground Black Pepper (to taste) .
Step 4
Heat the Olive Oil (1 Tbsp) in a medium sauté pan over medium- high heat and when hot add the fish skin side down and sear for 3 minutes.
Step 5
Turn the fish over and cook for an additional 2 minutes. Remove from pan and keep warm for plating.
Step 6
Drizzle the lemon vinaigrette over the fish, season with a pinch of salt. Sprinkle some garnish.
Step 7
Heat Water (4 cups) and 1 teaspoon Salt (to taste) in a medium pot.
Step 8
In a small pot over low heat add Olive Oil (1 tsp) , 7 cloves of Garlic (7 cloves) , and Fresh Thyme (1/2 Tbsp) . Cook for 20 minutes until the garlic cloves are fork tender. Remove the garlic cloves from the pot and transfer to a small bowl.
Step 9
Use a spoon to smash the garlic until it has a smooth paste consistency. Set aside.
Step 10
When the water comes to a boil, add the Cauliflower Florets (3 cups) and blanch for 5 minutes. Strain and gently rinse with cold water in a colander; hold.
Step 11
Juice the Lemon (1) into a second small bowl and discard seeds; set aside. Remove the stems from the Fresh Mint Leaves (1/2 Tbsp) and discard stems. Rough chop the mint leaves; set aside.
Step 12
Cut the remaining 3 cloves of Garlic (3 cloves) into 1/4 inch slices and set aside.
Step 13
Heat Garlic Oil (2 Tbsp) in a medium sauté pan over medium heat. Add the cauliflower and sear the florets until they are just golden.
Step 14
Add the sliced garlic, Crushed Red Pepper Flakes (1/4 tsp) , and season with a pinch of each of Salt and Ground Black Pepper (to taste) .
Step 15
Stir to incorporate all ingredients and sauté for minutes until the garlic is fragrant.
Step 16
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.
Step 17
Stir in the garlic puree and cook while gently stirring for 1 minute more until everything is well coated.
Step 18
Serve the Garlic Roasted Cauliflower with peas and mint divided equally among 2 plates or place on a platter to serve family style.
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Nutrition Per Serving
Calories
1124
% Daily Value*
Fat
62.4 g
80%
Saturated Fat
7.1 g
36%
Trans Fat
0.0 g
--
Cholesterol
44.1 mg
15%
Carbohydrates
69.1 g
25%
Fiber
8.4 g
30%
Sugars
7.5 g
--
Protein
21.8 g
44%
Sodium
3305.5 mg
144%
Vitamin D
--
--
Calcium
268.0 mg
21%
Iron
3.8 mg
21%
Potassium
320.7 mg
7%
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