Rating: 5 forks out of 5
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1 large fillet of cod cut into four pieces about 4-5" long
juice of 1 lime
1 cup of white wine (I used pinot grigio)
2 tablespoons unsalted butter cut into pieces
3 handfuls fresh kale leaves stripped from spines
red pepper flakes
sea or kosher salt
Pre-heat oven to 275°
Rinse your Kale leaves and spread them out on a cookie sheet. Drizzle olive oil over all of the leaves and cover lightly with the salt and crushed red pepper. Cook for 20 minutes.
While the kale cooks, heat a large skillet treated with vegetable spray. Season your fillets on both sides with salt and pepper and only one side with cayenne pepper. Add the fillets to the pan (cayenne side up) and add 1 tablespoon of the butter and 1/2 the lime juice. Cook for about 2 minutes. Add 1/2 of the wine and cook for another 2 minutes. Flip the fillets carefully as to not break them and season with cayenne. Repeat the steps with the butter, lime juice (2 minutes) and wine (2 more minutes). Plate carefully and sprinkle with parsley.
Remove the crispy Kale and serve on the side.
Like I said earlier, people that saw me post this picture (and explained how I don't post everything I make) requested I write how I did as they needed another way to prepare a fish. I get it. White fish can tend to be boring but can always be made to be fantastic (even if it is juts using what you have in the fridge.
People also asked me how my kale came out so green. I don't know what to tell them as I have no idea. It was perfectly crispy and stayed green. Maybe it was the freshness of the kale? I'm thinking it was probably just luck.
This recipe is available in the CrOOK BOOK