Ingredients
1 small head cauliflower (about 2 1/4 pounds), cut into 1/2-inch-thick slices
3 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 skin-on striped-bass fillets (each about 6 ounces)
2 tablespoons salt-packed capers, rinsed and drained
3 tablespoons golden raisins
2 tablespoons sherry vinegar
Mixed fresh herbs, such as parsley, tarragon, and chives
Preparation
Preheat broiler with rack 6 inches from heating element. Place cauliflower on a rimmed baking sheet and brush with 2 tablespoons oil; season with salt and pepper. Spread in a single layer and broil until crisp-tender and golden brown in spots, 10 minutes.
Drizzle fish with remaining 1 tablespoon oil; season generously with salt and pepper. Place on top of cauliflower, skin side up, and add capers to sheet. Broil until fish is just opaque throughout, 5 to 7 minutes. Add raisins and broil just until plump and hot, about 30 seconds. Drizzle fish and vegetables with vinegar, and divide evenly among 4 plates. Serve sprinkled generously with herbs and drizzled with more oil.
