Sea Bass with Cauliflower & Olives


I am often asked how I create recipes.  For the most part, I create dishes using flavors I know will work well together and then experiment a lot.  Sometimes my ideas for recipes come from things other people have asked me to make or from a dish I tried at a restaurant or on vacation.  This recipe however, is a direct inspiration from a chicken dish created by Elana Amsterdam of Elana's Pantry.  

From the very beginning of my Paleo journey, Elana's Pantry was a site I used often for recipes & information.   Now that I understand the cooking methods of grain-free living, I still return there for her recipes because they are always so good.  I really appreciate how Elana relates with her readers & how much research she offers regarding eating a grain free diet.

I remember the first time I ate the chicken dish that was the inspiration for this Sea Bass & how much I loved the combination of flavors.  When I decided to create a Sea Bass meal, I just happened to have the cauliflower & olives & couldn't pull myself away from using the same delicious flavors that I loved so much. What makes this even better is that it is made in one pan, so dinner is quick & easy.

Use my all purpose Seafood Seasoning in this dish & enjoy!



Sea Bass with Cauliflower & Olives


 1.5-2 pounds wild sea bass {with skin}, cut into 4 even pieces

2 cups cauliflower, cut into bite size pieces

1 shallot, sliced thin

1 cup greek style mixed olives or kalamata olives

1/4 cup olive oil

1/4 cup lemon juice

1/4 cup fresh basil leaves, torn

2 tablespoons ghee

2 teaspoons seafood seasoning, divided




in a large sauté pan, heat olive oil over medium-high. place cauliflower & shallot in the pan & sprinkle with 1/2 teaspoon of seafood seasoning.  sauté vegetables for 5-7 minutes.  move veggies to outer edge of pan & place the ghee in the open area allowing it to melt before putting the sea bass {skin side down} in the center of pan.  sprinkle the remaining seafood seasoning evenly over the fish.

sear the fish for 3 minutes, then pour the lemon juice into the pan & evenly distribute the olives over the vegetables.

cover with a lid for 5-7 minutes.  {check to make sure fish is done at this point} then spoon lemon juice from bottom of the pan over the fish filets & top with fresh basil.  serve immediately. 


Love, Cara