2 sea bream fillets

300g tin of sweetcorn

small bunch of tarragon

50g knob of butter

cavolo nero

olive oil

sea salt

chilli flakes

Step 1

Start with making the crispy cavolo nero kale. Preheat the oven to 200C. Remove the woody stalk of the cavolo nero and massage with olive oil, a pinch of salt and a pinch of chilli flakes to thoroughly coat.

Step 2

Lay in an even layer on a non stick baking tray and bake for 10-13 mins until crispy.

Step 3

Whilst the cavolo nero kale is in the oven, place the sweetcorn, butter and finely diced tarragon in a saucepan and gently heat through.

Step 4

Heat a non-stick frying pan on a high heat with a drizzle of oil and cook the fish, skin side down for 5-6 mins until the skin is crisp and the fish is 80% cooked. add a knob of butter to the pan and flip the fish over. Immediately turn off the heat and leave the fish for 1 minute whilst you plate the sweetcorn. Top with the fish and finish with the cavolo nero kale crisps.