Citrus Halibut over Roasted Kale
Ingredients :
- Grated zest and juice of 1 lemon
- Extra-virgin olive oil
- Two 4- to 6-ounce skinless halibut fillets
- 1 bunch kale, leaves only
- Sea salt
Directions :
Preheat the oven to 375°F. Combine the lemon zest and juice with 1 tablespoon of olive oil and drizzle over the fish in a shallow pan. Tear the kale leaves into chip-sized pieces, put in a big bowl, and drizzle with enough olive oil to coat the leaves. Sprinkle with a pinch of salt and toss the leaves with your hands. Spread the kale on a large rimmed baking sheet. Roast the fish for 10 minutes, then add the kale to the oven. Roast the kale along with the fish for 5 minutes, then take the kale out of the oven and toss to cook the other side.
Return the pan to the oven for about 5 minutes and remove. Check the fish to make sure it is cooked through; if not, roast for up to another 5 minutes. Serve the fish on top of the kale.
- Grated zest and juice of 1 lemon
- Extra-virgin olive oil
- Two 4- to 6-ounce skinless halibut fillets
- 1 bunch kale, leaves only
- Sea salt
Directions :
Preheat the oven to 375°F. Combine the lemon zest and juice with 1 tablespoon of olive oil and drizzle over the fish in a shallow pan. Tear the kale leaves into chip-sized pieces, put in a big bowl, and drizzle with enough olive oil to coat the leaves. Sprinkle with a pinch of salt and toss the leaves with your hands. Spread the kale on a large rimmed baking sheet. Roast the fish for 10 minutes, then add the kale to the oven. Roast the kale along with the fish for 5 minutes, then take the kale out of the oven and toss to cook the other side.
Return the pan to the oven for about 5 minutes and remove. Check the fish to make sure it is cooked through; if not, roast for up to another 5 minutes. Serve the fish on top of the kale.
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