Joe Wicks’ Sammy Sea Bass With Spaghetti

Ingredients

80 g dried spaghetti

1/2 tablespoon olive oil

2X 125 g seabass fillets, skin on

Salt and pepper

80 g broccoli

80 g kale, Thick stalks removed

Six cherry tomatoes

1/2 red chilli roughly sliced

Directions

Bring a large saucepan of salted water to the boil. Drop in the spaghetti and let it cook for two minutes less than the time given on the packet.
Meanwhile, heat the oil in a frying pan over a medium heat. Season the sea bass with salt and pepper, and when the oil is hot, gently lay the fillets in the pan, skinside down and fry for 2 to 3 minutes.
Flip the fish over, remove the pan from the heat and leave the fish to cook in the residual heat for two minutes. Carefully lift the fish out of the pan, then peel off and discard the skin.
By now the spaghetti should be almost cooked. Throw in all of the veg, and simmer with the pasta for two minutes. The tomatoes may split but don’t worry. Drain the pastor and veg in a colander
Take the pan used to fry the fish and place it back over a medium to high heat. Tip in the spaghetti and veg season generously, and toss everything together for one minute-this final frying gives the dish extra flavour.
Spin the spaghetti and vegetables into a shallow bowl Fleek over the fish and large trunks and top with the sliced chilli

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