Name: Pan-Fried Sea Bass
Yield: 4 servings
Ingredients: 2 sea bass fillets; 150 g/ 5 . 5oz kale; 15 ml/ 0 . 5 fl.ozs. coconut oil; 1 tablespoon lemon juice; 3 tomatoes; 1 tablespoon shredded basil; 2 teaspoons flax seeds; For the cauliflower mash; 1 cauliflower; 2 garlic cloves; 1 teaspoon nutmeg; 100 ml/ 3 . 5 fl.ozs. coconut milk; 1 tablespoon Greek yogurt; 1 pinch pepper

1
Start by making the cauliflower mash http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
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!
7
Original recipe found here: http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.

Pan-Fried Sea Bass

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