oven steamed fish

with kale-nut pesto

Makes 4 Servings

The Kale Nut Pesto is also delicious spread on bread or tossed with cooked noodles. For a dip or spread, it would be a great accompaniment to the Roasted Turnip Hummus found in this set of In Season recipes. Instead of discarding the parsley and kale, the greens can be placed under the fish when served. Just season with some salt and pepper or a dash of soy sauce.

Boiling water

1 bunch Italian parsley

2 kale leaves, stems removed, torn into large pieces

2 pounds mild fish filets such as cod, halibut, sole, grouper or salmon, cut into 4 equal portions

Salt and fresh ground black pepper, to taste

DIRECTIONS: Preheat oven to 375 degrees. Line the bottom of a baking dish that will hold the fish filets in an even layer with parsley sprigs and kale. Pat fish dry and season fish with salt and pepper to taste. Lay fish on top of greens. Add boiling water to just cover the bottom of the dish. Cover dish tightly with foil and bake until fish is opaque, about 10 minutes for thin filets and 20 minutes for thick filets.

While the fish is baking, prepare the Kale Nut Salsa.

Transfer fish to plates, discarding parsley, kale and water. Spoon some salsa over the fish and enjoy immediately.

For Kale Nut Pesto

The pesto can be kept in an airtight container in the fridge for up to a week or frozen

2 kale leaves, stems removed, coarsely chopped

½ bunch parsley

½ bunch cilantro

1 c. mixed salted and roasted nuts, preferably cashews and pistachios

1/3 c. extra virgin olive oil

3 t. rice vinegar

Juice of ½ lemon

1 t. honey salt and fresh ground black pepper, to taste

DIRECTIONS: In a food processer, add kale, parsley, cilantro, nuts, oil, vinegar and honey. Pulse until finely chopped. Season with salt and pepper to taste.