Rose fish is called “Roodbaars” in Dutch, which literally translates to “Red (sea) bass”. I like all seafood so when I checked out the market and the rose fish looked the freshest, that is what I got. From the name and appearance I assumed wrongly it resembled sea bass or snapper, but instead the texture and flavor turned out to be more like cod. I prepared it like I prepare sea bass, by cooking it sous-vide and then crisping up the skin. It turned out okay, but not as nice as actual sea bass and just slightly dry and flaky. Next time I’ll prepare it more like cod, cooked sous-vide at a slightly lower temperature (45ºC/113ºF instead of 48ºC/118ºF). White fish pairs nicely with roasted cauliflower, and so I served the fish with lemon-roasted cauliflower that turned out nicely.
It still wasn’t bad at all for a quick meal after work. Here’s what I did…
The slivered almonds, flour, and clarified butter are not included in the photo as I made this up as I went
For 2 servings
2 rose fish fillets, about 400 grams (.9 lbs) total weight
salt and freshly ground black pepper
extra virgin olive oil
400 grams (.9 lb) cauliflower florets
1 Tbsp slivered almonds
1/2 Tbsp chopped fresh flat leaf parsley
flour for sprinkling
2 Tbsp clarified butter
Preheat the oven to 225ºC/440ºF. Break up the cauliflower into small florets and toss it with olive oil.
Roast the cauliflower for 15 minutes at 225ºC/440ºF. Then toss the cauliflower so it will cook evenly, and sprinkle with the grated zest of the lemon and the slivered almonds.
Roast it for another 15 minutes or until golden. Season with salt and freshly ground black pepper and sprinkle with the juice of half of the lemon.
Meanwhile, season the fish fillets with salt and freshly ground black pepper and lightly brush them with olive oil.
Vacuum seal the fish.
Cook sous-vide at 45ºC/113ºF (instead of the 48ºC/118ºF as I did) for 10 to 15 minutes.
Take the fish out the bag and pat dry with paper towels.
Sprinkle the skin side with flour.
Fry the fish for about 1 minute on the skin side only in very hot clarified butter.
Serve the fish on warm plates with the cauliflower and remaining lemon, and sprinkle with parsley as garnish.