This recipe makes a great healthy main and is super nutritious too – you can’t go wrong!
Prep: 15 mins
Cook: 15 mins
Yields: Serves 2
2 x sea bass fillets
15ml/0.5fl oz coconut oil
1 tbsp. lemon juice
1 tbsp. shredded basil
2 tsp. linseed (flaxseed)
For the cauliflower mash:
2 cloves garlic
1 tsp. nutmeg
100ml/3.5fl oz coconut milk
1 tbsp. Greek yoghurt
pepper to taste
Start by making the cauliflower mash
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.
Wilt the kale in a frying pan for 1-2 mins with the linseed (flaxseed).
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.
Mix together the lemon juice, coconut oil, shredded basil and chopped tomatoes/tomato skins, then place on top of the sea bass filets.
Plate up and serve with the cauliflower mash!
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