One-Pan Sea Bass Fillet with Red Cabbage, Celery Root and Kale
- Berbere spice blend2 g7 kcal
- Black-eyed peas73 g245 kcal
- Borage1 bunch6 kcal
- Canola oil30 ml265 kcal
- Celery root1 piece168 kcal
- Kale1 bunch53 kcal
- Red cabbage1 head279 kcal
- Salt4 g0 kcal
- Sea bass fillet243 g236 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender sea bass fillet paired with red cabbage, celery root and kale and black-eyed peas, finished with borage and a hit of berbere spice blend. 1. Pat the sea bass fillet dry and season with salt, berbere spice blend. 2. Heat canola oil in a heavy pan and sauté the sea bass fillet until it develops a deep golden crust, about 20 minutes. 3. Add red cabbage, celery root and kale to the pan and cook until just tender, stirring in borage for fragrance. 4. Cook the black-eyed peas separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.