Grilled Sea Bass with Cauliflower and Lemon-Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a simple yet elegant dinner that comes together in under an hour and never fails to impress. This grilled sea bass with cauliflower and lemon herb butter is one of my go to meals when I want something restaurant quality without the fuss. Sea bass is wonderfully lean and packed with omega 3 fatty acids that are fantastic for your heart, and because everything cooks quickly on the grill, you'll have a beautiful, healthy dinner on the table faster than you'd expect. The best part? It requires just a handful of fresh ingredients and minimal cleanup, making it perfect for a weeknight or when you're entertaining guests.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 1cauliflower head(cut into 4 steaks, 1-inch thick)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsunsalted butter
- 2fresh lemon(1 for juice, 1 for slices)
- 2 sprigsfresh thyme
- 1 sprigfresh rosemary
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 237 mlmicrogreens(for garnish)
Detail level
Instructions
- 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
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
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
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
Arrange grilled cauliflower steaks on serving plates. Place sea bass fillet on top of each cauliflower steak.
- 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.
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