Grilled Striped Bass with Cauliflower and Tomatoes with Caperberries and Black Olives with Parsley Salad

Name: Grilled Striped Bass with Cauliflower and Tomatoes with Caperberries and Black Olives with Parsley Salad
Ingredients: Extra-virgin olive oil; 1 large onion, finely diced; Kosher salt; Pinch crushed red pepper flakes; 4 cloves garlic, minced; 1 (28-ounce) can Italian plum tomatoes, passed through a food mill; Water; 1 large head cauliflower, coarsely chopped; 1 lemon, zested; 1/4 cup slivered Gaeta or kalamata olives; 1/4 cup sliced caperberries, cut into thin rounds; 4 (6-ounce) wild striped bass fillets with skin; 1 bunch Italian parsley, leaves picked; 1 lemon, juiced