Sea Bass with Brazil Nuts, Kale, and Pomegranate

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Sea bass

  Fish, mixed species, raw

  8 oz or 227g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Kale

  Raw

  2 cup, chopped or 134g

• Broccoli

  Raw

  4 spear or 124g

• Pomegranates

  Raw

  ¼ cup arils (seed/juice sacs) or 44g

• Brazilnuts

  Nuts, dried, unblanched

  2 oz (6 kernels) or 57g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

Directions

1. Bring a saucepan of water to a boil.
2. Meanwhile, heat half of the olive oil in a frying pan over medium-high heat. Season the sea bass with salt and pepper.
3. 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.
4. 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.
5. Transfer the vegetables to a bowl and add the rest of the olive oil, pomegranate seeds, brazil nuts, and chili pepper. Gently toss everything together.
6. Pile the vegetables onto a plate, place the fish on top, and serve. Enjoy!