Author Notes
Pan frying is such an easy and delicious way of cooking sea bass and it only takes 5 minutes to make too. We’ve served this recipe with some tasty and nutritious cauliflower mash.
The recipe can be found here - http://www.mynutricounter.com/recipe-pan-fried-sea-bass/ —Nikki Brown
Ingredients
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2 pieces
sea bass fillets
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150 grams
kale
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15 milliliters
coconut oil
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3 pieces
tomatoes
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1 tablespoon
shredded basil
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2 teaspoons
linseed (flaxseed)
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1 tablespoon
lemon juice
- For the cauliflower mash:
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2 pieces
cloves garlic
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1 teaspoon
nutmeg
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100 milliliters
coconut milk
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1 tablespoon
Greek yoghurt
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1 pinch
pepper
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1 piece
cauliflower
Directions
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Start by making the cauliflower mash.
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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.
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Wilt the kale in a frying pan for 1-2 mins with the linseed (flaxseed).
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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.
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Mix together the lemon juice, coconut oil, shredded basil and chopped tomatoes/tomato skins, then place on top of the sea bass filets.
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Plate up and serve with the cauliflower mash!
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