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7 Minutes to Cooking Perfect Pan-Fried Sea Bass

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Pan-Fried Sea Bass

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Here are the ingridients that are needed to serve a yummy Pan-Fried Sea Bass:

  1. Use 2 of sea bass fillets.
  2. Prepare 150 g/5.5 oz of kale.
  3. Prepare 15 ml/0.5fl oz of coconut oil.
  4. Get 1 tbsp. of lemon juice.
  5. Prepare 3 of tomatoes.
  6. Use 1 tbsp. of shredded basil.
  7. Prepare 2 tsp. of linseed (flaxseed).
  8. Take of For the cauliflower mash:.
  9. Use 1 of cauliflower.
  10. Use 2 cloves of garlic.
  11. Provide 1 tsp. of nutmeg.
  12. Prepare 100 ml/3.5fl oz of coconut milk.
  13. You need 1 tbsp. of Greek yoghurt.
  14. You need to taste of pepper.

Ready with the ingridients? Here are the steps on producing Pan-Fried Sea Bass:

  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!.
  7. Original recipe can be found here:

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