For the roasted fingerling potatoes: Preheat the oven to 375 degrees F.
Slice the larger fingerling potatoes in half. Add the potatoes and garlic to a rimmed baking sheet, drizzle with the olive oil and sprinkle with the thyme and some salt and pepper. Toss well and arrange the potatoes and garlic in a single layer. Roast until the potatoes are tender and slightly crisp on the outside, 25 to 30 minutes.
For the braised red kale: Heat the olive oil a large saute pan over medium-high heat. Once hot, toss in the garlic and cook until it starts to turn golden around the edges. Add the red pepper flakes and saute for just 1 minute. Add the kale, season with salt and pepper, and toss and cook until it's nice and wilted down, 3 to 4 minutes. Squeeze in the lemon juice and add the water to the pan. Cook the kale, stirring occasionally, until all the liquid cooks out of the pan, about 5 minutes. The kale will be nice and soft.
For the sea bass: Pat the fish dry. Season the fish lightly on both sides with salt and pepper.
Add the flour to a plate. Dredge the fish lightly through the flour on both sides.
Heat the olive oil in a large nonstick skillet over medium heat. Once hot, add the fish and sear on one side for 4 minutes. Flip the fish and sear for 4 minutes. Add the wine and olives and cook, covered, until the fish is cooked through, about 6 minutes. The wine will finish steaming the fish and create a delicate sauce.
Plate the fish with the fingerling potatoes and kale. Drizzle the sauce over the fish and serve immediately.
Recipe courtesy of Gabriele Corcos and Debi Mazar