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.


  • 4 fillets of sea bass

  • 240g baby leaf curly kale, washed

  • 1 red chilli, seeded and finely chopped

  • 4 tbsp caster sugar

  • 2 tbsp fish sauce

  • Zest and juice from 1 lemon and 1 lemon to serve

  • 2 tbsp vegetable oil


  • 1.

    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.

  • 2.

    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.

  • 3.

    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. 

  • 4.

    Place kale on the centre of 4 plates, top with the sea bass and drizzle with lemon dressing.

  • 5.

    Garnish with lemon wedges.

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