Pan-Fried Sea Bass

• 2 sea bass fillets
• 150 g kale
• 15 ml coconut oil
• 1 tablespoon lemon juice
• 3 tomatoes
• 1 tablespoon basil
• 2 teaspoons flax seeds
• 1 cauliflower
• 2 garlic cloves
• 1 teaspoon nutmeg
• 100 ml coconut milk
• 1 tablespoon Greek yogurt
• 1 teaspoon pepper

1. Start by making the cauliflower mash.
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!

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

Taken from www.food.com/recipe/pan-fried-sea-bass-533753 (may not work)