Grilled Sea Bass with Cauliflower and Lemon-Herb Butter

Instructions

1. 1

   Preheat grill to medium-high heat (around 400°F). Pat sea bass fillets dry with paper towels and season both sides with sea salt, black pepper, and smoked paprika.

   Tip: Dry fish ensures better browning and prevents sticking to the grill grates.

2. 2

   Brush cauliflower steaks generously on both sides with 3 tablespoons of olive oil. Season with salt and pepper. Place on grill and cook for 6-7 minutes per side until golden and tender. Transfer to a warm plate.

   Tip: Grilling cauliflower brings out natural sweetness and creates a lovely charred texture.

3. 3

   Brush grill grates with remaining olive oil. Place sea bass fillets skin-side down on the grill and cook for 4-5 minutes without moving them. Gently flip and cook for another 3-4 minutes until the flesh is opaque and flakes easily.

   Tip: Don't flip too early—wait until the skin is crispy before turning.

4. 4

   While fish cooks, prepare the lemon-herb butter by melting butter in a small saucepan over low heat. Add minced garlic, thyme, and rosemary. Cook for 2 minutes until fragrant, then stir in fresh lemon juice and remove from heat.

   Tip: This infused butter adds richness and aromatic depth to the dish.

5. 5

   Arrange grilled cauliflower steaks on serving plates. Place sea bass fillet on top of each cauliflower steak.

6. 6

   Drizzle the warm lemon-herb butter over the sea bass and cauliflower. Garnish with fresh lemon slices and a handful of microgreens. Serve immediately.

   Tip: Serve right away while everything is hot and the butter is still melted.