“A light but deliciously zesty and very healthy meal. Quick to make, this is becoming a regular in my kitchen. From the January 2013 issue of Real Simple magazine.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Steam potatoes until tender.
  2. Whisk together lemon juice, thyme, crushed red pepper, 2 tbsp oil and 1/4 tsp salt.
  3. Heat 1 tbsp remaining oil in lrg nonstick skillet over medium-high heat. Season fillets with salt and pepper. Cook until opaque throughout, 3-5 mins each side.
  4. Heat remaining tbsp oil in a separate lrg skillet over medium-high heat. Add shallot and cook, tossing occasionally, until tender, 2-4 minutes To the skillet, add as much kale as will fit and 1/4 cup water and cook , tossing frequently and adding more when there's room, 6-8 minutes Season with salt and pepper.
  5. Serve fish with the potatoes and kale, Drizzle with the lemon-thyme vinaigrette.

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