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SERVES: 4 | ACTIVE TIME: 5 MIN
INGREDIENTS
- 1 (~3-4-oz) filet of halibut (cod, haddock, flounder, tilapia, or other flaky white fish)
- 1 Tbsp + 1 tsp olive oil
- 1/4 lemon, zest + juice
- 1 Tbsp minced shallots
- 1 cup kale, chopped
- salt & pepper to taste
- 2 sheets parchment paper
Compote:
- 1 medjool date, pitted & chopped
- 1/8 cup dried Turkish apricots, chopped
- 1/4 lemon zest and juice
- 1 tsp olive oil
- 2 Tbsp walnuts, chopped
- salt & pepper to taste
PREPARATION
- Preheat oven to 4000F. Toss kale with 1 Tbsp olive oil, salt + pepper.
- Fish: Line a baking dish large enough to fit the filet with parchment paper. Lay kale leaves on parchment paper, then place halibut filet on bed of kale.
- Rub fish with 1 tsp olive oil + juice of 1/4 lemon. Next rub with salt, pepper, minced shallots and lemon zest. Top fish with second sheet of parchment paper, folding the edges together to create closed packets.
- Bake for 15-20 minutes, or until fish is flaky and cooked through.
- Compote: While baking, make compote. Heat olive oil over medium heat in saucepan. Add dates, apricots and walnuts. Cook, stirring occasionally for ~3 min. Remove from heat. Stir in lemon zest + juice from the other 1/4 lemon + parsley. Season with salt and pepper.
- Remove fish from oven, transfer to plate and top with warm compote + extra fresh parsley for garnish.
Try these double chocolate flourless brownies for dessert!
