Seared Rockfish
Roasted potaoes, creamed kale, and radish salad Ingredients: rockfish
potatoes
garlic
kale
cream
radishes
1/2 lemon (other 1/2 is for chicken dish)
1) Prepare the ingredients:
Wash and dry the fresh produce.
Prepare kale: remove and discard the tough stem. Roughly chop the leaves.
Medium dice the potatoes (leave the skin on).
Thinly slice radish and set aside in a bowl.
Remove and discard stems from parsley. Add leaves to bowl of radishes.
Season the fish with salt and lay on paper towel-lined plate.
2) Boil the potatoes:
Heat a small pot of generously salted water to the boil on high.
Add diced potatoes and boil until tender when pierced with a knife, 8 to 10 minutes.
Drain thoroughly and transfer to a bowl to cool. Wipe out pot and return to medium heat.
3) Cook the kale:
Add 2 teaspoons olive oil to pot on stove.
Add smashed garlic clove and cook for 30 seconds.
Add kale, and 1/4 cup warm water, and cream. Season lightly with salt and pepper. Reduce heat to medium-low, cover, and cook until kale is wilted and tender, about 5 minutes.
Remove cover and cook until liquid has reduced to a saucy consistency. Taste and season with salt and pepper if needed.
4) Sear the rockfish:
While the kale cooks, heat 2 teaspoons olive oil in large saute pan (non-stick if you have one) over medium-high until hot.
Add the rockfish (dry side down) and cook for 3 to 4 minutes, or until fish is opaque around edges.
Flip fish and cook another 1 to 2 minutes, or until cooked through.
Transfer cooked fish to a plate and keep warm. Wipe out pan, add 2 teaspoons olive oil, and return to medium-high heat.
5) Roast the potatoes and plate your dish:
Add the cooked potatoes to the hot pan and roast, stirring occasionally, until lightly browned and crispy, about 5 minutes.
Divide the roasted potatoes and creamed kale between 2 dishes. Top with seared rockfish.
Toss radish and parsley with olive oil, juice of 1 lemon wedge, and salt. Top fish with salad. Enjoy!