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 (as needed)
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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