Ingredients
- 1 1/2 pounds red potatoes (new potatoes or fingeling potatoes0
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh parsley, minced
- 1/2 teaspoon crushed red pepper flakes(or to taste)
- 4 tablespoons oil (olive oil, divided use)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon coarse-ground black pepper
- 4 skinless (1 pound) sea bass fillets (fresh, I use Corvina, which is like a sea bass)
- You can use any firm white fish such as cod, halibut, snapper, grouper, or mahi mahi
- 1 shallot, diced
- 2 cloves garlic, minced
- 12 cups kale, torn (1 bunch, thick stems discarded and leaves torn into bite-sized pieces)
How to Make
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Step 1: Wash potatoes and cut them in half. Steam them until tender.
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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.
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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.
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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.
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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.
We hope you enjoy this recipe!
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