Sea Bass with Roasted Garlic Cauliflower & Fennel Apple Salad

Here’s a recipe from Mountain Trek in Canada. They have great clean and healthy recipes. The recipe calls for Chilean Sea Bass, but any white fish will substitute nicely.

Ingredients (serves 2)

• 1 head Garlic

• Avocado oil (1 tsp. + 1 tsp. + 1 Cup + 1 tsp. used in recipe)

• 1/2 Shallot

• 1 Lemon

• 1 tsp. Liquid aminos

• 2 Chilean sea bass fillets (or other white fish), thawed if previously frozen

• ½ head Cauliflower

• Salt (¼ tsp. + ¼ tsp. used in recipe)

• 1 Tbsp. Hemp seeds

• ½ C Raw apple cider vinegar

• ½ C Water

• ½ bulb Fennel

• ½ Apple

Instructions

1. Roast Garlic—Cut top of garlic head off to reveal cloves, drizzle with ¼ tsp. oil, wrap in foil, and place in a 425 F oven.

2. Marinate Fish—Small dice ½ shallot. Combine with lemon, 1 tsp. avocado oil, and 1 tsp. liquid aminos in a bowl or bag. Place fish in marinade.

3. Roast Cauliflower— Roughly chop ½ head cauliflower. Place on a parchment-lined sheet pan and toss with 1 tsp. avocado oil and ¼ tsp. salt then place in a 425 F oven.

4. Prepare Vinaigrette—Combine 1 Tbsp. hemp seeds, ½ C raw apple cider vinegar, 1 C avocado oil, ½ C water, and ¼ tsp. salt in a blender and blend until combined smooth. Reserve for salad.

5. Sear Fish—Heat 1 tsp. avocado oil. When hot, add fish and sear until cooked through, flipping once (approximately 2 minutes per side depending on fish type and thickness. 145 F internal temperature).

6. Prepare Roasted Garlic Cauliflower—Remove garlic after 40 minutes of roasting and open foil packet to cool. When cool to touch, squeeze garlic cloves out of skin. Remove cauliflower from the oven when tender and slightly browned and toss with roasted garlic in a medium bowl.

7. Prepare Salad—Thinly slice ½ bulb fennel, reserving fronds for garnish. Julienne ½ apple. Combine fennel, apple, and 1 Tbsp. apple cider hemp seed dressing and toss to create salad.

8. Plate garlic cauliflower, salad, and fish and enjoy.