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Pan-Fried Sea Bass
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


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!

Preparation Time: 30 Serves: 2
Recipe Origin: United Kingdom
Submitted by:

United Kingdom
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