Overview …
This Wednesday our menu plan called for the following.
Protein: Sea Bass
Vegetable: Cauliflower
Side: Jasmine Rice
My trusty fishmonger Jimmy came through as always with two lovely fresh bass cleaned up and prepared before my eyes. After eating so much potato over the holidays rice is back in style for a long time, and cauliflower just felt like the right matchup for this healthy meal.
Baked Sea Bass
I must confess, I’ve never prepared a piece of fish skin-on with the intention of actually eating the skin. While researching recipes for our Wednesday main course I came across one or two interesting options that specifically called for grilling the fish skin side down until crispy.
I ended up playing it safe though, and after preparing the baked variety you see pictured here I realised how perfect the skin of a sea bass would be for crisping. It’s thin, tender and perfectly suited for this kind of preparation. Our baked dish with freshly sliced garlic was very yummy but next time I’m definitely going to be brave and crsp up that skin!
Sautéed Cauliflower
It’s no secret I’m a fan of Martha Stewart recipes, and her excellent Sautéed Brussel Sprouts is one of my all-time favourites. Applying the same simple technique to a batch of fresh cauliflower florets yielded perfectly scrumtuous results.
Simple Jasmine Rice
As mentioned above, the holidays are always a maniacal time for anyone trying to eat healthy, and our intake of potatoes must certainly have broken records. With that in mind it seemed fitting to accompany our fresh sea bass and cauliflower with just a light and simple serving of jasmine rice, boiled and rested until ready to serve.