Sea Bass

Instructions

1. Prepare the Cauliflower Purée:
   Steam or boil the cauliflower florets until soft (about 10-15 minutes).
   Blend the cauliflower with heavy cream (or broth) and butter until smooth.
   Season with salt and pepper to taste, and set aside.
   
2. Sear the Sea Bass:
   Season the sea bass fillets with salt and pepper.
   Heat oil in a pan over medium-high heat until hot.
   Carefully place the sea bass in the pan, always laying it away from you to avoid splashing hot oil.
   Sear the fillets for 1.5 to 2 minutes on each side, until golden brown.
   Transfer the sea bass to a 400°F (200°C) oven and bake for an additional 3 to 4 minutes.
   
3. Prepare the Warm Salad:
   In a sauté pan, heat a small amount of olive oil over medium heat.
   Add the mushrooms and cook for 2-3 minutes until slightly browned.
   Add the sliced baby radishes and cook for another minute.
   Season the mushrooms and radishes with salt, pepper, and a splash of lemon juice.
   Toss in the frisée lettuce just before serving to gently wilt it.
   
4. Plate the Dish:
   Place a generous spoonful of cauliflower purée on the plate.
   Top with the warm mushroom and radish salad.
   Carefully place the seared sea bass fillet on top of the salad.
   Garnish with any remaining salad and serve immediately.
   
   Notes:
   The pickled radishes add a tangy balance, but in this recipe, you can simply sauté them for a similar effect.
   The cauliflower purée provides a creamy, sweet counterbalance to the bitterness of the frisée and the richness of the fish.