Whitefish with Blanched Kale and Pine Nuts
Ingrediënten
- 20 oz. Kale about 500g
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. garlic minced
- ½ tsp. chili flakes
- 4 tbsp. extra-virgin olive oil
- ¼ cup of quinoa or rice flour
- 6 whitefish fillets skin off
- ½ cup of toasted pine nuts
- 8 Lemon wedges
Instructies
- Blanch the kale in a pan of boiling water for 4 minutes or until the kale is just blanched.
- Drain the kale.
- Heat the extra-virgin olive oil in a skillet over medium to high heat.
- Add the minced garlic and chili flakes, then cook, stirring, for a minute or so.
- Add the drained kale, season and toss a few times to coat evenly.
- Cook for another 8 minutes until tender.
- Heat the olive oil in the skillet over medium to high heat.
- Use the flour to coat whitefish fillets, shake off excess flour.
- Cook the whitefish for 3 minutes on each side until golden brown.
Notes / Tips / Wine Advice:
Divide the cooked kale and whitefish on plates, sprinkle toasted pine nuts and serve with some lemon wedges.
--------------------------------------------------------------------------------------------------
