Chimichurri Sea Bass with Cauliflower-Potato Mash
plus Buttery Radishes & Spinach
- Milk
- Fish
In this sophisticated but comforting dinner, golden seared Chilean sea bass is topped with vibrant chimichurri. It’s served over a cloudlike cauliflower-potato mash with peppery sautéed radishes and spinach enriched with garlic herb butter.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
5 ounce
Spinach
3 unit
Radishes
10 ounce
Cauliflower Florets
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
10 ounce
Chilean Sea Bass
(Contains: Fish)
2 ounce
Chimichurri
Not included in your delivery
3 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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Bring garlic herb butter to room temperature. Wash and dry produce.
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Trim cauliflower if necessary. Peel and dice potatoes into ½-inch pieces.
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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.
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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.
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While cauliflower and potatoes cook, trim radishes and thinly slice into rounds.
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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.
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Add spinach and cook, stirring, until wilted, 1-2 minutes more.
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Turn off heat; transfer to a medium bowl and combine with garlic herb butter until butter is completely incorporated. Wipe out pan.
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Pat sea bass* dry with paper towels; season with a drizzle of oil, Fry Seasoning, salt, and pepper.
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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.
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Divide cauliflower-potato mash between plates. Top with radishes and spinach and sea bass. Drizzle with chimichurri and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many praised the sea bass as restaurant-quality, with delicious chimichurri sauce adding vibrant flavor 🍲.
- Ease of prep: Some found it took longer than indicated, especially when cooking for more than two people.
- Suggestions: Consider using less butter in the mash for a lighter dish; try the herb butter on both fish and spinach.
- Portions: Several noted the fish pieces were thicker than pictured; consider halving thick fillets for even cooking.
- Sides: The cauliflower-potato mash was a hit, offering lower carbs without sacrificing taste. Cooked radishes surprised many.
