Seared Fish with Sauce Verde, Cauliflower, Chard and Preserved Lemon
Recipe Type: Main
Serves: 2-3 servings
Cauliflower with Preserved Lemon and Brown Butter
  • 1 small head cauliflower, chopped into small florets
  • 1 tsp turmeric
  • 2 Tbs olive oil
  • 1 Tbs plus 1 tsp butter
  • ½ preserved lemon, flesh discarded and rind minced fine
Sauce Verte
  • 1 bunch cilantro, or a mix of cilantro, parsley and mint, roughly chopped
  • 2-3 Tbs cup olive oil
  • 1 large clove garlic, peeled and smashed
  • 1 Tbs red wine or champagne vinegar
  • Juice of 1 lemon or lime
  • 2 Tbs sliced almonds
  • Pinch crushed red pepper flakes
Sautéed Chard
  • 1 bunch red or rainbow chard, leaves stripped
  • 1 large clove garlic, minced
  • 1 Tbs olive oil
Seared Fish
  • 1 lb meaty fish - halibut, salmon or tuna
  • 2 tsp olive oil
  • 1 tsp butter
  • Salt and freshly ground pepper
Note: Sauce verte can be made up to 3 days ahead and stored in an airtight jar in the fridge.
Roast the cauliflower: Preheat oven to 415F. Toss cauliflower with olive oil, turmeric, and ½ tsp salt. Line a baking sheet with parchment paper. Spread florets across baking sheet and roast for 25 minutes, flipping once. Cauliflower should be tender with moderate browning.
Make sauce verte: Place all ingredients plus a large pinch of salt in a food processor or blender, starting with 2 Tbs olive oil. Blend until a coarse paste forms, adding more olive oil or a splash or water if too thick. Taste and season with salt and pepper.
  1. Saute chard, finish cauliflower and cook fish: Chop chard leaves roughly and slice stems. Heat a large skillet with olive oil over medium heat. Add stems and cook for 2 minutes. Then add garlic, leaves and a large pinch of salt. Cook til tender, stirring occasionally, about 3-4 minutes longer. Turn off heat and leave in pan until ready to serve.
  2. Meanwhile, heat 2 Tbs butter in a nonstick skillet over medium-high heat. Cook til light brown and fragrant, about 3-4 minutes. Transfer roasted cauliflower, brown butter and preserved lemon into a large bowl and mix gently to combine.
  3. In the same pan, heat 2 tsp olive oil and 1 tsp butter over medium-high heat. Season fish with salt and pepper. Turn heat down to medium. For halibut, sear 2-3 minutes per side. For salmon, try 4-5 minutes per side, pending thickness. And for tuna, leave heat at medium-high and sear 1-2 minutes per side. Slice fish into serving pieces and pour over pan juices.
To serve: Give cauliflower once last stir. Place some cauliflower on half the plate, chard on the other. Top with fish and a drizzle of sauce verte. Serve more sauce verte at the table.
Recipe by Honest Cooking at