Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.
If you are looking for New York City Grocery Delivery please click here.
Preheat oven to 425 degrees.
In a small bowl, whisk together parsley, 1 tablespoon olive oil and lemon juice. Season with sea salt and pepper, to taste; and set aside.
Scrub carrots clean and slice on the diagonal so each piece is about 1/2 inch.
Spread carrots evenly on a sheet pan. Drizzle with olive oil and sprinkle with sea salt and pepper. Toss to coat.
Roast for 10 minutes; then remove from oven, flip the carrots and roast for another 8 to 15 minutes, until caramelized and tender.
Meanwhile, pulse almonds in a food processor until its texture is that of coarse breadcrumbs. Transfer to a shallow baking dish; season with sea salt and pepper.
Place egg in another shallow dish. Pat the black bass dry and season with sea salt and pepper. Working one piece at a time, dip skin side of fillets into egg, then in almonds, pressing to adhere.
Heat cooking oil in a large skillet over medium-high until very hot but not smoking. Cook the fillets, almond side down, pressing with a spatula occasionally to ensure contact with skillet, until almonds are well toasted and fish is nearly cooked through, about 3 minutes. Turn and cook until opaque throughout, about 1 minute more. Transfer to a plate.
Wipe the skillet clean and add a tablespoon of olive oil. Heat over medium heat. Add garlic and cook 2 minutes, stirring often, until golden. Stir in red pepper flakes and cook until fragrant, about 30 seconds. Stir in collard greens and 1 teaspoon sea salt.
Reduce heat to medium-low. Add water and steam, covered, until greens are tender and water evaporates, about 5 minutes.
Plate black bass over collards and roasted carrots. Top with parsley sauce and serve.