2fillets of sea bass - mine were from the Saucy Fish company
Large pile assorted greens - cabbage - broccoli, pak choi, spring onions.
Salt and Pepper to taste
Place garlic, herbs and spices into a small pan and cover with the oil and gently heat. From time to time give the solid ingredients a good bash with a wooden spoon to extract as much flavour as possible. Once infused strain and set to one side.
Meanwhile shred your greens, place in a colander and pour a kettle of boiling water over them to wilt them.
Melt the butter and a tiny glug of oil together in a frying pan on a medium heat. Once hot fry the sea bass skin side down for 3 minute, flip and fry for another 2 or 3 minutes.
Once the sea bass goes in the pan heat the remainder of the infused oil in a wok and add the greens. Toss together for a few minutes.
Serve the fish on top of the greens. Garnish with a slice of lemon and some shredded spring onion.
*I often free stalks when using the leaves for something else.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
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