Fish With Spicy Lemon Thyme Vinaigrette Recipe

"The folks at Real Simple have done it again. Here's a slightly tweaked version of their recipe which is a very tasty, tangy dish that is super quick to put together. Plated nicely, this makes an awesome presentation for company. For the fish, you can use any firm white fish such as cod, halibut, snapper, or sea bass. We've also had this with dorado (mahi-mahi) and it is good, too."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (564.4 g)
Calories 477.4
Total Fat - 18.7 g
Saturated Fat - 2.7 g
Cholesterol - 91.2 mg
Sodium - 507.7 mg
Total Carbohydrate - 42.5 g
Dietary Fiber - 5.4 g
Sugars - 0.3 g
Protein - 41.4 g
Calcium - 417.9 mg
Iron - 11.5 mg
Vitamin C - 265.8 mg
Thiamin - 0.4 mg

Step by Step Method

Step 1

Wash potatoes and cut them in half. Steam them until tender.

Step 2

While the potatoes cook, whisk together the lemon juice, thyme, parsley, crushed red pepper, 2 tbsp oil and 1/4 tsp salt. Set aside.

Step 3

In a large skillet, heat one tablespoon of the remaining oil over medium-high heat. Add shallot and garlic and cook, stirring occasionally, until tender, 2-4 minutes. Add the kale and 1/4 cup water and cook , tossing frequently, for 6-8 minutes until the kale is tender. Season with salt and pepper.

Step 4

While kale is cooking, prepare the fish. In a large non-stick skillet, heat the remaining tablespoon of oil over medium-high heat. Season fillets with salt and pepper. Cook until opaque throughout, 3-5 minutes per side.

Step 5

To serve, plate the kale, top with some potatoes, then the fish. Drizzle the lemon-thyme vinaigrette over the fish and potatoes and serve immediately.