Lemon Butter Sea Bass with Cauliflower-Celery Mash

1.In a large pot, bring salted water to a boil. Add the cauliflower florets and chopped celery. Cook for about 10-12 minutes until tender. Drain and set aside.

2.In the same pot, add the heavy cream and return the cauliflower and celery to the pot. Use an immersion blender or a potato masher to blend until smooth. Season with salt and pepper to taste. Keep warm.

3.In a large skillet, heat the olive oil over medium heat. Season the sea bass fillets with salt and pepper on both sides.

4.Add the sea bass fillets to the skillet and cook for about 4-5 minutes on each side, or until the fish is golden brown and cooked through. Remove the fillets from the skillet and set aside.

5.In the same skillet, reduce the heat to low and add the butter, minced garlic, lemon zest, lemon juice, and thyme. Stir until the butter is melted and the garlic is fragrant, about 1-2 minutes.

6.Return the sea bass fillets to the skillet, spooning the lemon butter sauce over the fish to coat it well. Cook for an additional minute to warm the fish through.

7.To serve, place a generous scoop of the cauliflower-celery mash on each plate, top with a sea bass fillet, and drizzle with the lemon butter sauce.