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Pan-Fried Sea Bass cuisine is really a dish that’s classified as an easy task to make. through the use of products that exist around you effortlessly, you may make it in simple actions. You may make it for family or friends events, and it could be introduced at different recognized functions perhaps. I am certain you will see lots of people who just like the Pan-Fried Sea Bass dishes which you make.

Alright, don’t linger, let’s task this pan-fried sea bass menu with 14 materials which are absolutely easy to obtain, and we have to process them at the very least through 7 ways. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements - Pan-Fried Sea Bass:

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

Pan-Fried Sea Bass instructions:

1. Start by making the cauliflower mash http://www.mynutricounter.com/recipe-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:http://www.mynutricounter.com/recipe-pan-fried-sea-bass/

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