Wash and shred (if not already shredded) the kale and Cavolo Nero. Set aside.
In a deep frying pan or an oak, placed on medium fire, put in half of the coconut oil. Add the shredded kale and Cavolo Nero, broccoli florets and cook for 1 min. Add the sliced mushrooms, sliced red/orange pepper, the carrot and courgettes shavings. Cook for another 6-7 minutes tossing a couple of times. Add the garlic some soy sauce and the Hoisin sauce. Allow cooking for a further 1-2 minutes Turn heat off whenever ready.
Meanwhile, in a pan, set on medium fire, put in the remaining coconut oil and place the fish fillets, sprinkle some soy sauce or a little salt and pepper and cook on both sides for 4-6 min on each side depending on size and thickness of the filet.
When ready, prepare the plates and serve with a sprinkle of mixed sesame seeds and of course some red chilli or some sweet chilli sauce if you fancy.
Notes
The sea bass, of course, can be replaced with any fish that you may like and fancy, but also that you just happen to have in the fridge or freezer.The same with the greens, those can be replaced with seasonal stuff like pak choi, cabbage, chard and so on.