Recipe by Lydia Walquist


  • 2 fresh sea bass fillets (or equivalent white fish)
  • 5 finely chopped cloves of garlic
  • Salt
  • Rosemary
  • Olive oil
  • Kale
  • Parmesan cheese
  • Enoki mushrooms
  • 1 red onion, chopped
  • 2 knobs of ginger, peeled and sliced
  • Sesame oil


Kale Chips

Preheat oven to 175℃.

Generously coat baking sheet with kale leaves.

Sprinkle 2 cloves of the garlic over the kale.

Drizzle olive oil over the kale/garlic coated sheet.

Generously sprinkle parmesan cheese or any crumbly cheese over the pan.

Bake the kale for 10 to 15 minutes.

Sea Bass

Pour the oil into a pan on low heat and fry the remaining garlic.

Add the onion and ginger and then chopped mushrooms to the pan. Stir the vegetables occasionally so they won’t stick.

Lay out your two fillets scale side down and sprinkle a penny’s diameter of salt and then ½ tsp of rosemary over them. Drizzle some sesame oil over the fillets and gently rub your seasoning around the front and back of both fillets like you’re applying sun cream.

Turn the heat to medium. Make some room in the pan for two fillets and lay them skin side down. Wait until ⅔ of the fish is a solid white to flip. While waiting for the fish to cook check on your kale chips. Once you flip the fish, add a generous amount of parmesan cheese and wait about 2-5 minutes to remove from heat.

Add your kale chips around the fillets and serve.

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