Sea Bass with Greens and Cauliflower

While sea bass may not frequent your dinner table often, we encourage you to step outside of your comfort zone with this healthy yet flavorful meal.


  • 2 fillets of white fish
  • 1 head of cauliflower
  • 1 pint of mushrooms, sliced
  • ½ an onion, diced
  • 1 bunch of greens, chopped
  • 2 cloves of garlic, diced
  • 4 tablespoons oil, divided
  • 2 teaspoons soy sauce
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of cumin
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2-3 cups of chicken stock or water
  • 2 tablespoons sour cream
  • 1 tablespoon butter
  • 1 lemon
  • Salt and pepper to taste


  • Break the head of cauliflower into florets and add to a pot and pour in the stock or water. Bring to a boil and boil for 8-10 minutes or until tender. Take cauliflower out of the broth/water but save it, you’ll use it to help puree the cauliflower. Add the cauliflower, sour cream, and butter to a food processor turn on and add broth a little at a time until puree is smooth. Season to taste.
  • Place a pan on the stove over medium high heat add 2 tablespoons of oil, once hot add the onions, garlic, and mushrooms and sautee for 10 minutes then add the greens and toss. The greens should be wilted after a minute or two, mix in the soy sauce, then season to taste.
  • In another pan add the other two tablespoons of oil and hear over medium high heat. Mix together the garlic powder, onion powder, cumin, salt, and pepper, then season the fish with it. Place the fish in the preheated pan skin side down for 3-4 minutes, the flip and cook for another 2-4 minutes depending on thickness of fish.
  • To plate place the cauliflower puree on the plate first, then put the mushroom and greens mixture on top of the puree, then top with the fish. Squeeze a lemon over top of the dish and enjoy.