Wednesday, May 27: Roasted Cauliflower, Sea Bass, and Zucchini with Lemon-Caper Vinaigrette

Say hello to my new favorite way of cooking cauliflower, courtesy of Bon Appetit! The cauliflower is sliced into planks and crumbles, roasted until super browned and crispy, drizzled with a tangy lemon-caper-olive oil vinaigrette, then showered with parm. So much flavor! Tonight I served it alongside roasted sustainable sea bass and zucchini (with extra lemon caper dressing of course!).

For the cauliflower: See fabulous recipe by Bon Appetit here. I doubled the lemon-caper dressing so that I could also spoon some over the fish and zucchini, and grated extra parm for the fish and zucchini. I also heated the oven to 425 (not 450) since that’s the temperature I wanted to cook the fish.

For the fish and zucchini: Place two 6 oz white fish filets (I used frozen Barramundi sustainable sea bass that I defrosted in the fridge overnight) in the middle of a parchment-lined sheet pan, leaving room on the sides for the zucchini. Drizzle with a bit of olive oil. Slice 2 small or 1 large zucchini into coins, about 1/2-3/4 inch thick. Toss with a bit of olive oil, then place in a single layer on both sides of the fish. Season the fish and zucchini with salt and pepper, then sprinkle everything with shredded parm. Place in oven for approximately 15 minutes, or until fish is opaque, firm, and easily flakes with a fish. Zucchini will be slightly golden. (A note on timing: put the sheet pan with the fish and zucchini into the oven at the same time you’re placing the cauliflower back in the oven after flipping it.)

Once the cauliflower, fish, and zucchini are finished cooking, spoon the delicious lemon-caper vinaigrette over everything. Sprinkle the cauliflower with the reserved parm. And dig in!