Week 3: Mediterranean Sea Bass with Sautéed Kale

/ 15 June 2018

(Serves 2)


2 x 140g seabass fillets frozen or fresh
1 tbsp olive oil
½ green pepper chopped in slices
½ yellow pepper chopped in slices
1 handful cherry tomatoes chopped in half
Juice of ½ lemon
2 tsp capers (if desired)
Salt and Pepper to season
250g Kale sautéed in 1 tbsp Olive oil


Heat oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer.

Place chopped peppers and tomatoes on top.

Season with salt and pepper.

Mix 1 tbsp olive oil lemon juice and spoon over the fish.

Add capers if desired.

Bake for 10-12 mins until the fish is moist and flakes easily when tested.

While the fish is cooking heat up a big pan with olive oil and add kale.

Cover with a lid.

Sautee until kale is soft.