Pan-Fried Sea Bass

• 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/.

bass fillets, kale, ml, lemon juice, tomatoes, basil, flax seeds, cauliflower, cauliflower, garlic, nutmeg, ml, greek yogurt, pepper

Taken from www.food.com/recipe/pan-fried-sea-bass-533860 (may not work)