Chilean Sea Bass with Lemon Butter

Ingredients:

• 100g Chilean Sea Bass fillets
• 2 tbsp avocado oil
• Salt pepper, to taste
• 2 tbsp ghee, vegan butter, or regular butter
• Juice from 1/2 lemon
• 2 tbsp capers
• 1kg frozen cauliflower
• ¼ cup chicken broth
• ¼ cup Ghee or vegan butter
• ¼ cup full fat coconut cream
• 1 tsp sea salt, more to taste
• 1 tsp garlic powder
• ½ tsp black pepper

Instructions:

• Pat your sea bass fillets dry and coat on both sides with 1 tbsp avocado oil. Sprinkle the fillets with salt and pepper.
• Add the fillets skin side down (if they have skin) in a Crock-Pot. Let them cook, untouched. Flip and cook.
• Transfer the sea bass to a skillet into the oven and cook for an additional 5 minutes. The fish should flake easily with a fork at this point.
• While the fish is cooking, make the cauliflower mash. Bring the Crock-Pot and add the frozen cauliflower. Cook it until you can easily pierce the florets with a fork. Drain the cauliflower really well and return it to the Crock-Pot. Add in the chicken broth, coconut milk, ghee (or vegan butter), garlic powder, and salt. Use an immersion blender (or regular blender or food processor) to blend up the cauliflower until very thick and creamy.
• Melt the ghee (or vegan butter) for the lemon butter sauce the microwave or in a sauce pan on the stove. Stir in the lemon juice and capers. Serve the fish over some cauliflower mash and spoon some of the lemon butter caper sauce over top. Enjoy!