Kale has a wonderful affinity with fish, especially white fish like sea-bass. This is an exquisite dish from Antony Worrall Thompson - light, fresh and super-quick to make.


INGREDIENTS:

+ 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, 1 lemon to serve
+ 2 tbsp vegetable oil

METHOD:

+ 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 3 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.