Charred Perch Fillet and Mung Beans Bowl

Tender perch fillet paired with kale and capers and mung beans, finished with sage and thyme and a hit of smoked paprika. 1. Pat the perch fillet dry and season with sea salt, smoked paprika. 2. Heat sunflower oil in a heavy pan and sauté the perch fillet until it develops a deep golden crust, about 14 minutes. 3. Add kale and capers to the pan and cook until just tender, stirring in sage and thyme for fragrance. 4. Cook the mung beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of worcestershire sauce before serving hot.