Kale has a wonderful affinity with fish, especially white fish like sea-bass. This is an exquisite dish - light, fresh and super-quick to make.
Heat 1 tbsp of oil in a frying pan, season sea bass and cook skin side down for 3 minutes, turn over and cook on flesh side for 30 minutes.
Meanwhile put sugar in a saucepan with 3 tablespoons of water and cook until pale golden, remove from the heat and stir in the fish sauce and lemon juice.
In a frying pan, sweat off the chilli in a little oil, then add the baby leaf curly kale toss for 30 seconds until wilted then drizzle with a little of the sweet lemon dressing.
Place kale on the centre of 4 plates, top with the sea bass and drizzle with lemon dressing.
Garnish with lemon wedges.
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