chef made | pan-seared seabass & tomato cauliflower relish

Imagine your home, but as a restaurant.

Thanks to Chef of Praelum Wine Bistro, Venkatesan Pavadaisamy, this is achievable. Try this dish on date night and that relationship would probably get serious, very fast.

Pan-seared seabass & tomato cauliflower relish
Serves 4
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  1. 4 Seabass fillet with skin, cut into 200gm pieces
  2. 1 Can (400g) whole peeled tomato
  3. 3 Slices fatty bacon
  4. ½ Large yellow onion, chopped
  5. 2 Cloves of garlic, minced
  6. 2 Tablespoon basil, roughly chopped
  7. 1 Tablespoon oregano
  8. ¼ Cauliflower, cut into small flowerets
  9. 2 Tablespoon olive oil
  10. 2 Handfuls of mesclun salad
  11. Salt & pepper to taste
  1. Preheat the oven to 425F.
  2. Grind the whole peeled tomato in a food processor with its juice. Leave it aside.
  3. Pour olive oil in a pan and when it’s hot enough, simmer the sliced bacon until it has released all its fat and is about halfway browned.
  4. Add the onions and sauté until it’s soft. Then add crushed garlic.
  5. Once the onion and garlic are soft, pour in the tomato mixture and the cauliflower flowerets.
  6. Reduce heat to a simmer after 10 minutes, and add in the herbs. Break up the cauliflower as much as possible so that its flavours can mix with the sauce.
  7. Season with salt and pepper. Cover the pan and simmer for another 10 to 15 minutes.
  8. While the sauce is simmering, heat up the olive oil in another pan and sear the fish skin side down with some salt and pepper, for 30 to 40 seconds. Turn the fish when the skin is crispy enough, to sear the other side for another 30 to 40 seconds, until you get some colour change.
  9. Put the fish in the preheated oven for 10 to 12 minutes – skin side on top.
  10. To serve, put some mesclun salad on the plate, and heap on the tomato cauliflower relish. Rest the seabass on top and drizzle with olive oil.
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Author: honestbee