Cauliflower Orzo with Sea Bass

Heat a large pot over medium heat and add a drizzle of oil.

Add 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.

Pour 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.

Transfer 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.

Add 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.

Stir 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.

While 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.

Halfway through cooking the fish, add the remaining butter and the thyme sprigs to the skillet, basting the fillets with the melted butter.

Squeeze the juice of the remaining half lemon over the fish just before removing it from the pan.

Plate the creamy cauliflower‑orzo sauce, place the seared sea bass fillets on top, and garnish with any remaining thyme leaves if desired.