Preheat your oven to 425°F. Toss radishes and cauliflower with olive oil and a pinch of salt. Spread on a baking sheet and roast for 20–25 minutes, until tender with caramelized edges. The radishes mellow into something almost sweet, while the cauliflower develops nutty depth.
To make the Green Chimichurri, add 1/3 cup warm water to the Chimichurri jar and stir to rehydrate. Add 1/2 cup olive oil and 1/3 cup red wine vinegar, stir well. For a spicier sauce, add a pinch of chile flakes.
Boil potatoes in salted water until fork-tender, about 12–15 minutes. Drain well, then mash with butter and warm cream until smooth and silky. Season to taste. You’re aiming for a soft, swooshable texture.
Pat the sea bass dry and season lightly with salt. Heat olive oil in a skillet over medium-high heat. Place the fish skin-side down and press gently to ensure even contact. Cook for 4–5 minutes, until the skin is deeply golden and crisp. Flip and cook for another 1–2 minutes, just until the flesh is opaque and flakes easily.
Spoon a generous bed of creamy potatoes onto each plate. Nestle the roasted vegetables alongside. Place the sea bass on top, skin-side up to preserve that crunch. Spoon the prepared chimichurri over the fish. Enjoy!
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