Rose Fish Sous-Vide with Lemon-Roasted Cauliflower

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. Continue reading “Rose Fish Sous-Vide with Lemon-Roasted Cauliflower”