2 Servings 7 min Cook
2 Tbsp Olive Oil
1 1/3 Oz Chilean Sea Bass Portions
1 Dash Salt
1 Dash Pepper
1 1/4 Cup, chopped Kale
4 Spear (about 5" long) Broccoli
1/4 Oz Pomegranate Fresh Arils
1 Oz (6 kernels) Brazilnuts
1 Pepper Red Peppers
Bring a saucepan of water to boil.
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.
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.
Pile the vegetables onto the plate, sit the fish on top, and serve.