High-Quality Chef Knife - Essential for precise chopping of fish fillets and cauliflower florets.
Cutting Board - Provides a durable surface for ingredient preparation, preventing countertop damage.
Cast Iron Skillet - Excellent heat retention for evenly seared fish.
Meat Thermometer - Ensures optimal cooking of bass without overcooking.
Food Processor (optional) - Aids in quick vegetable chopping and finer cauliflower mixture creation.
Fish Fillet Bone Remover - Simplifies the cleaning process by removing bones from fish fillets.
Digital Kitchen Scale - Ensures precise ingredient measurements for recipe balance.
Citrus Juicer (optional) - Useful for adding citrus flavor or garnishing if included in the dish.
Mixing Bowl - Facilitates combining of ingredients and sauce preparation.
Silicone Basting Brush (optional) - Helps apply oils, marinades, or glazes to fish fillets during cooking.
1 small head cauliflower (1 to 1 1/2 pounds), leaves discarded
1/2 cup vegetable oil
1/4 cup plus 3 tablespoons olive oil, divided
4 (1-inch-thick) pieces striped bass or mahi mahi fillet with skin (6 ounces each)
2 tablespoons fresh lemon juice
an adjustable-blade slicer
a green salad
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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