Crispy Skinned Trout with Cauliflower Rice Pilaf

Heat oven to 400°F. Line 2 large sheet pans with parchment paper.

In a large food processor, pulse cauliflower until it is the consistency of rice. Transfer to a large bowl and toss with one tablespoon olive oil. Season with salt and pepper. Divide between both sheet pans, spreading out into a single layer. Bake for 15 minutes. Turn off the oven, leaving the sheet pans inside.

Heat the oil in a large nonstick pan over medium-high heat. Lay one or two trout fillets in the pan. Brush each fillet with LEMON BUTTER GARLIC SAUCE. Cook until the skin is crispy, 3-4 minutes then flip and cook until the fish is just cooked through, about one minute more. Transfer to an ovenproof plate and keep in the oven until all the fish is cooked.

In the meantime, heat the remaining bottles of LEMON BUTTER GARLIC SAUCE over low heat.

Scoop the cauliflower into a large bowl and toss with the cilantro, chives, lemon zest and juice, parmesan and rice. Season with salt and pepper.

Divide the cauliflower between 4 plates and top with fish. Serve with steamed spinach or broccoli and drizzle with extra LEMON BUTTER GARLIC SAUCE.