Seared Chilean Sea Bass with Chimichurri and Cauliflower-Potato Mash

This elegant yet comforting dish features perfectly seared Chilean sea bass, topped with a bright and herby chimichurri sauce. The fish is served over a velvety cauliflower-potato mash, accompanied by peppery sautéed radishes and spinach enriched with garlic herb butter.

With its combination of rich flavors and textures, this recipe is sure to impress. The creamy mash provides a smooth base for the tender fish, while the chimichurri adds a fresh, tangy kick. It’s a restaurant-quality meal you can easily make at home.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

10 ounce Chilean Sea BassView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring garlic herb butter to room temperature. Wash and dry produce. Trim cauliflower if necessary. Peel and dice potatoes into ½-inch pieces.
2. Place cauliflower and potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until fork-tender, 12-15 minutes. Reserve 1 cup veggie cooking liquid (1½ cups for 4 servings), then drain. Return veggies to pot. Add sour cream and 3 TBSP plain butter (6 TBSP for 4); mash, adding splashes of reserved veggie cooking liquid, until desired consistency is reached. Taste and generously season with salt (we used ¾ tsp; 1½ tsp for 4) and pepper.
3. While cauliflower and potatoes cook, trim radishes and thinly slice into rounds.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add radishes in an even layer; season with salt and pepper. Cook, undisturbed, until beginning to char, 1-2 minutes. Add spinach and cook, stirring, until wilted, 1-2 minutes more. Turn off heat; transfer to a medium bowl and combine with garlic herb butter until butter is completely incorporated. Wipe out pan.
5. Pat sea bass dry with paper towels; season with a drizzle of oil, Fry Seasoning, salt and pepper. Heat a large drizzle of oil in pan used for radishes and spinach over medium heat. Add sea bass and cook until browned and cooked through, 4-7 minutes per side. TIP: If fish is browning too fast, lower heat and cover pan.
6. Divide cauliflower-potato mash between plates. Top with radishes and spinach and sea bass. Drizzle with chimichurri and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute Chilean sea bass with another firm white fish like cod or halibut. Adjust cooking time as needed.

What can I use instead of chimichurri?

If you don’t have chimichurri, a simple mixture of fresh parsley, garlic, olive oil and vinegar can work as a substitute.

Can I make the mash ahead of time?

Yes, the cauliflower-potato mash can be made a day ahead. Reheat gently on the stovetop or microwave, adding a splash of milk or water to restore creaminess.