Sea Bass with Brazil Nuts, Kale, and Pomegranate

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chilean Sea Bass Portions

  Sea Best

  4 oz or 113g

• Salt

  Table

  ½ dash or 0.2g

• Pepper

  Spices, black

  ½ dash or 0.05g

• Kale

  Raw

  ⅝ cup, chopped or 42g

• Broccoli

  Raw

  2 spear or 62g

• Pomegranate Fresh Arils

  Pom Poms Wonderful

  ½ oz or 14g

• Brazilnuts

  Nuts, dried, unblanched

  ½ oz (6 kernels) or 14g

• Red peppers

  Hot chili, raw

  ½ pepper or 23g

Directions

1. Bring a saucepan of water to boil.
2. Meanwhile, heat half of the olive oil in a frying pan over medium-high heat. Season the sea bass with salt and pepper and, when the oil is hot, carefully lay the fish in the pan, skin side down. Cook, without turning, for 2–3 minutes, then carefully flip it over. Remove the pan from the heat and let the fish finish cooking in the residual heat.
3. Drop the kale and broccoli into the boiling water and simmer for 2 minutes. Drain in a sieve or colander, then rinse under cold running water. Transfer the vegetables to a bowl and add the rest of the olive oil, along with the pomegranate seeds, brazil nuts and chilli. Gently toss everything together.
4. Pile the vegetables onto the plate, sit the fish on top, and serve. Enjoy!

Similar Foods

• Seared Chilean Sea Bass with Asian Glaze and Sesame Spinach
• Raw Kale Salad with Balsamic
• Stuffed Chicken with Sautéed Kale
• Sauteed Bass Fillets with Mushrooms, Scallions, and Soy
• Miso-Glazed Sea Bass with Asparagus
• Sauteed Kale with Kohlrabi