Fillet of Seabass with cavolo nero , cauliflower tabouleh, and aubergine caponata and mixed vegetables
Healthy good fats in the seabass with crispy skin -yum!
A smear of aubergine puree and cauilflower couscous and crispy cavolo nero.
The carrot is sliced and cooked together with cabbage and kale. Mixed together with some Moroccan style spices.