Cauliflower Orzo with Sea Bass
A bright, creamy cauliflower‑orzo topped with perfectly seared sea bass. The dish balances the subtle sweetness of cauliflower with the savory depth of Parmesan and a citrusy lemon finish, making it a quick yet elegant dinner option.
Maker: Daan van der Lecq
From: Instagram(view original)
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Cooking context
40 min estimated total time for 2 servings.
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Ingredients
- 2 sea bass fillets
- 0.33 cauliflower
- 0.5 shallot
- 1 garlic clove
- 10 cm leek
- 1 lemon
- 4 thyme sprigs
- 2 tbsp butter
- 1 bouillon cube
- 4 9/10 oz orzo
- 1 7/10 fl oz cream
- 1 7/10 fl oz white wine
- 2 tbsp French mustard
- 4 tbsp Parmesan cheese
Instructions
- 1Heat a large pot over medium heat and add a drizzle of oil.
- 2Add the finely chopped shallot, minced garlic, cauliflower florets, sliced leek, and crumble the bouillon cube into the pot; sauté for 5 minutes until fragrant and the vegetables begin to soften.
- 3Pour in 1 liter of boiling water, bring the mixture to a gentle boil, then continue cooking for another 5 minutes until the cauliflower is fully tender.
- 4Transfer the soup to a blender (or use an immersion blender) and blend until completely smooth; return the puree to the pot and stir in the cream, white wine, and French mustard.
- 5Add the orzo to the sauce, reduce the heat to a simmer, and cook for 10–12 minutes, stirring frequently, until the orzo is al dente and the sauce has thickened.
- 6Stir in half of the butter, the juice of half a lemon, and all of the Parmesan cheese; season with salt to taste and keep the sauce warm.
- 7While the sauce simmers, heat a skillet over high heat, add a pinch of salt and a drizzle of oil, then place the sea bass fillets skin‑side down and cook for about 6 minutes total, flipping once.
- 8Halfway through cooking the fish, add the remaining butter and the thyme sprigs to the skillet, basting the fillets with the melted butter.
- 9Squeeze the juice of the remaining half lemon over the fish just before removing it from the pan.
- 10Plate the creamy cauliflower‑orzo sauce, place the seared sea bass fillets on top, and garnish with any remaining thyme leaves if desired.
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Frequently asked questions
- How long does it take to make Cauliflower Orzo with Sea Bass?
- About 40 minutes in total: 15 minutes of prep and 25 minutes of cooking.
- How many servings does this Cauliflower Orzo with Sea Bass recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Cauliflower Orzo with Sea Bass recipe come from?
- It was shared by Daan van der Lecq on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.