Pan-Fried Sea Bass
recipe Image
 
Preparation Time : 10-15 mins

Cooking Time : 10-15 mins

Serves : 2
Ingredients:

    2 x sea bass fillets
    150g/5.5oz kale
    15ml/0.5fl oz coconut oil
    1 tbsp. lemon juice
    3 tomatoes
    1 tbsp. shredded basil
    2 tsp. linseed (flaxseed)

    For the cauliflower mash:

    1 cauliflower
    2 cloves garlic
    1 tsp. nutmeg
    100ml/3.5fl oz coconut milk
    1 tbsp. Greek yoghurt
    pepper to taste

Method:
  1. Start by making the cauliflower mash (click here for the recipe/method).
  2. Place the tomatoes in a pan of boiling water and leave for 1 minute (until the skin starts to peel off), then remove the skins. Chop the tomatoes in half and de-seed, then chop into small chunks. Also take the skin and chop this into small strips too.
  3. Wilt the kale in a frying pan for 1-2 mins with the linseed (flaxseed).
  4. Gently fry the sea bass fillets for approximately 2 mins on each side (until cooked and turning golden), then place on top of the kale.
  5. Mix together the lemon juice, coconut oil, shredded basil and chopped tomatoes/tomato skins, then place on top of the sea bass filets.
  6. Plate up and serve with the cauliflower mash!