• 12 oz Black Bass
• 1 Bunch Collards, stems removed and chopped
• 2 Tbsp minced Parsley
• ½ Lemon, juiced
• 2 Tbsp Olive Oil 
• 2 Tbsp Neutral Cooking Oil
• 1 Egg, beaten to blend
• 1 cup Whole Skin-on Almonds
• 2 Garlic Cloves, sliced thinly
• ¼ tsp Red Pepper Flakes
• ¼ cup Water
• Sea Salt and Black Pepper

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.