Sea bass with mushrooms and baby kale

So, here's how to cook Sea Bass so you get a nice crispy skin. Make sure the pan is really smoking hot (olive oil) and leave it, skin side down, without touching it, for 30 seconds then turn it over, turn the heat down and cook gently for 5-8 minutes. I did it in butter and olive oil - I was surprised that the butter worked so well as I expected it to burn.

Hot, hot, hot worked well.

Now...I did the most amazingly tasty mushroom and baby kale accompaniment. I think it was the last minute squeeze of half a lemon which did it!

Sweet onion, red onion, garlic, ginger
Some leftover veg bouillon (butternut squash and sweet potato flavour!)
A whole punnet of fresh chestnut mushrooms
A splash of shoyu
Half the kale
More veg bouillon
Left to cook for 5 minutes or so while the fish cooked.
Added the other half of the kale, cooked it up til well wilted
Added that vital squeeze of lemon juice

Exquisitely yumm-eee - and I thought I wasn't going to like it!! Mushrooms really do need to cook for a while to get all the flavour going.