30 minutes
Cook Time
30 minutes
Cooking Level


  • For the tomatoes:
  • 1 lb Pure Flavor® Organic Luna® Sweets Cocktail Tomatoes, quartered
  • ¼ cup olive oil
  • 2 garlic cloves
  • 2 rosemary sprigs
  • 2 thyme sprigs
  • Salt & pepper, to taste
  • For the sea bass:
  • 4 Sea bass fillets
  • 1 tbsp olive oil
  • 1 tbsp butter, melted
  • For the vinaigrette:
  • 2 lemons, juice & zest
  • ¼ cup capers
  • ⅛ cup olive oil
  • 3 tbsp Castelvetrano olives, sliced
  • Salt & pepper, to taste
  • For the cauliflower mash:
  • 1 head cauliflower, florets only
  • 2 cups heavy cream
  • 3 garlic cloves
  • Salt & pepper, to taste
  • For garnish (optional):
  • Micro greens


Step 1

Preheat oven to 250° F. Place tomatoes in a mixing bowl. Add oil, herbs, garlic and seasoning, then mix to combine. Spread the mixture on a parchment lined baking sheet and slow roast for 30 minutes. Turn the oven off and leave the tomatoes in the oven while you prepare the rest.

Step 2

Place cauliflower and garlic in a pot, cover with cream and season well. Bring to a simmer and cook until the cauliflower is soft, about 15 minutes. Strain the cauliflower, reserving the cream, and put in a blender. Blend until smooth, adding in some of the reserved liquid as needed to create smooth consistency.

Step 3

Lightly oil the grill and grill fish for 7 minutes. Turn and drizzle with butter. Continue cooking for another 7 minutes, or until easily flaked with a fork. Set aside.

Step 4

Mix the vinaigrette ingredients together in a small bow. Taste and adjust seasonings if necessary. Set aside.

Step 5

Place a big spoonful of the mash in the center of a plate. Add the fish on top, and arrange the dried tomatoes around it. Drizzle the vinaigrette over the dish and serve. Garnish with micro greens (optional).

Recipe by Chef Sergio Howland

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