Roasted Black Sea Bass with Cauliflower and Herb Vinaigrette

Serves Four:

For the Lemon Infusion:
For the Roasted Cauliflower:
4 Cups Assorted Colored Cauliflower – Cut into small florets
1 Tbsp. California Olive Ranch Arbequinia Olive Oil
2 tsp. Kosher salt
As Needed Freshly ground black pepper

For the Cauliflower Puree:
4 Cups White Cauliflower – Core and Scraps
1 Ea. Spanish Onion – Peeled, cut in ½ and thinly sliced
1 Clove Garlic – Thinly sliced
1 Tbsp Kosher Salt
2 Tbsp California Olive Ranch Arbequinia Olive Oil
1/4 Cup Lemon Infusion

For the Herb Oil
3 Packed Cups Basil – Picked and washed
3 Packed Cups Parsley – Picked and washed
2 Packed Cups Chives – Washed and roughly chopped
1 Packed Cup Tarragon – Picked and washed
2 Gallons Water
2 Cups Kosher Salt
2 Cups California Olive Ranch Arbequinia Olive Oil

For the Vinaigrette:
1 Cup Lemon Infusion
1 Tbsp. Tabasco
2 Tbsp. Lemon Juice – Freshly squeezed
2 tsp. Organic Sugar
2 tsp. Kosher salt
1 Cup Herb Oil

For the Dish:
4 Filets Black Sea Bass – Pin bones removed and trimmed
As Needed Kosher Salt
As Needed Freshly Ground Black Pepper
2 Tbsp. California Olive Ranch Arbequinia Olive Oil
Roasted Cauliflower
Cauliflower Puree
8 oz. Vinaigrette
As Needed Coarse Sea Salt
1 Ea. Lemon – Microplaned

• For the Lemon Infusion:
  Bring water to a boil and pour over ingredients. Cover tightly with plastic wrap and allow to sit 30mins. Strain through a fine mesh strainer, pressing firmly on the solids for extraction. Reserve liquid.
• For the Roasted Cauliflower:
  In a large sauté pan, heat the oil over high heat until almost smoking. Add the cauliflower and a half the salt. Allow the cauliflower to char lightly before tossing. Continue to cook tossing occasionally until tender and lightly charred all over. Season with remaining salt and reserve
• For the Cauliflower Puree:
  Sweat the onion and garlic with salt over low heat until tender. Add the cauliflower and infusion and cover tightly and cook over medium heat for about 10 minutes until tender. Remove lid and continue to cook until almost dry, strain reserving any liquid for later use. Purée until smooth in a blender adding reserved liquid if necessary. Hold in a warm place until ready to serve.
• For the Herb Oil:
  Bring water and salt to a boil. Blanch herbs in small batches, shocking in ice as you go. Squeeze the herbs very dry in a clean lint-free kitchen towel. Combine herbs and oil and puree on high speed for about 3 minute. Remove to a boil set over ice and stir the oil until cool. Hang in a coffee filter or cheesecloth overnight.
• For the Vinaigrette:
  Warm the infusion and then blend all of the remaining ingredients except the oil. With the blender running slowly add the oil until emulsified, reserve.
• For the Dish:
  Season both sides of the fish with salt and pepper. In a large sauté pan, heat the oil over high heat. When the oil is almost smoking add the fish skin side down and turn the heat to medium. Let the fish cook for 1 minute before lightly pressing the fish flat with the back of a spatula. Cook on skin side for 4 minutes or until golden brown and the flesh is beginning to turn opaque at the edges. Then flip and remove the pan from the heat.
  In the center of 4 entrée bowls spoon 1 ½ oz of cauliflower puree and then top with cauliflower florets. Remove the fish from the pan and place on top of the cauliflower. Drizzle the vinaigrette around the bowl. Top the fish with lemon zest and a little sea salt.