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Fish With Spicy Lemon Thyme Vinaigrette

Created by JostLori on May 3, 2014

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)

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.