Fish With Spicy Lemon-Thyme Vinaigrette

Submitted by Jennifer Lester Mul

"A light but deliciously zesty and very healthy meal. Quick to make, this is becoming a regular in my kitchen. From the January 2013 issue of Real Simple magazine."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 1⁄2 lbs red new potatoes (one small bag)
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh thyme
• 1⁄2 teaspoon crushed red pepper flakes (to taste)
• 4 tablespoons olive oil
• kosher salt
• black pepper
• 4 skinless fresh fish fillets
• 1 shallot, thinly sliced
• 1 bunch kale, thick stems discarded and leaves torn into bite-sized pieces or 12 cups kale

directions

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.