Kick-A**! Striped Bass w/Cauliflower Purée
Ready in 30 Minutes | Whole 30® Friendly
IN YOUR BOX
*If the oil has solidified in the fridge, place the sealed container in a cup of warm water. It will return to a liquid.
FROM YOUR KITCHEN
glass baking dish
liquid measuring cup
food processor or blender
cutting board and knife
salt and pepper
Striped bass is a very versatile fish due to its clean taste and firm, yet flaky texture making it a perfect ingredient for this meal! Also, this fish was rated “Best Choice” for sustainability by the Monterrey Bay Aquarium’s Seafood Watch Program.
1. BAKE THE BASS
PREHEAT the oven to 425 degrees.
SPRAY glass baking dish with non-stick spray.
PLACE four grape leaves on the bottom of the glass baking dish and lay striped bass fillets on leaves, skin-side down.
SEASON sea bass fillets with lemon pepper.
DRIZZLE each fillet evenly with lemon pepper olive oil and top with remaining grape leaves, completely covering fish.
BAKE for 20 minutes or until the fish flakes easily with a fork. ★ Please watch for small bones and remove as needed.
2. PURÉE THE CAULIFLOWER
While the striped bass bakes…
COOK cauliflower in microwave according to package instructions.
MIX pho vegetable broth concentrate with ¼ cup hot water in a liquid measuring cup. ★ For a creamier non-Whole 30® option, use whipping cream instead of vegetable broth and 1/4 cup grated parmesan from your pantry.
COMBINE vegetable broth, cauliflower, and HALF of the ghee in a food processor or blender.
PURÉE until smooth and season to taste with salt and pepper.
3. SAUTÉ THE MUSHROOMS AND SPINACH
MELT the remaining ghee over medium high heat in a medium pan.
ADD portobello mushrooms and sauté until soft and golden.
STIR spinach into mushroom mixture until wilted but still bright green, about one minute.
SEASON to taste with garlic salt and pepper. Remove from heat and set aside.
4. SERVE IT & ENJOY!
REMOVE and discard grape leaves from fish.
SLICE lemon into rounds on cutting board and finish each fillet with a squeeze of lemon juice.
SERVE fish atop cauliflower purée with mushroom and spinach mixture.
Wine: Ghost Pines Chardonnay (Sonoma, Napa, Monterey)
Made with grapes from Sonoma, Napa and Monterey Counties, This Chardonnay offers flavors of baked apple, pear and lemon cream, accented by an elegant finish of sweet vanilla.
Beer: Boulevard Jam Band
Accompanying a simple malt base, blueberry, raspberry and tart cherry play in perfect harmony to create a slightly tart ale that sings with ripe, bursting fruit flavor.
Good Food for Real People
At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.
We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.
— Chef K
Show and Tell
Or share your feedback directly with us.