1. Steam potatoes until tender. 2. Whisk together lemon juice, thyme, crushed red pepper, 2 tbsp oil and 1/4 tsp salt. 3. Heat 1 tbsp remaining oil in lrg nonstick skillet over medium-high heat. Season fillets with salt and pepper. Cook until opaque throughout, 3-5 mins each side. 4. Heat remaining tbsp oil in a separate lrg skillet over medium-high heat. Add shallot and cook, tossing occasionally, until tender, 2-4 minutes To the skillet, add as much kale as will fit and 1/4 cup water and cook , tossing frequently and adding more when there's room, 6-8 minutes Season with salt and pepper. 5. Serve fish with the potatoes and kale, Drizzle with the lemon-thyme vinaigrette. ---------------------------------------------------------------------------
Nutrition
Ingredients
