Pan-Seared Sablefish

1: Steam cauliflower and place it in a blender with a little chicken broth, sea salt, and pepper.

2: Chop eggplant into cubes and sauté with olive oil, minced garlic, sea salt, and pepper on medium-high heat.

3: Pat sablefish dry and season with sea salt and pepper.

4: Heat olive oil in a pan over medium heat, and cook sablefish for 5-7 minutes on each side.

5: Add juice of half a lemon, a splash of chicken broth, and green olives; lower heat and cook for an additional 2 minutes.

6: Plate sablefish with cauliflower mash and sautéed eggplant.

7: Scrape crispy bits from the pan, whisk with chicken broth, lemon juice, and olive oil, and pour over the dish.