Sea Bass With Brazil Nuts, Kale And Pomegranate

Bring a saucepan of water to the boil. Meanwhile, heat half of the olive oil in a frying pan over a medium to 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 midget trees 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 tuck in.