Snapper & Kale

Snapper is a great fish.  It's mild and delicious and super easy to prepare.  Paired with couscous and kale it rounds out to perfect weeknight dish.  This whole meal can come together in 20 minutes.

This recipe is for 2 people, but you can easily scale it up for more:

1 head of kale

2-3 tablespoons of ricotta cheese

2 cloves of garlic

1/2 cup of couscous

1/4 cup of slivered almonds

1 red snapper fillet (probably about 3/4-1 lb)

1 teaspoon of lemon juice

1/4 cup of dry white wine

1 tablespoon of olive oil

dash of nutmeg

salt and pepper

I actually forgot to take pictures of the couscous, but it's super easy to make.  Just use 2 parts liquid to 1 part couscous.  Boil 1 cup of water or stock and a drop of olive oil.  Once boiling, add the couscous and remove from the heat.  Cover and let rest for about 5 minutes.  Then fluff with a fork, season with salt and pepper, and add some sliced toasted almonds (if desired).

To get started on the fish, preheat the oven to 425 and season both sides with salt and pepper.

Although we are roasting the fish, I used a saute pan so that I could make a pan sauce with the drippings after.  Place a tablespoon or two of olive oil in a pan just big enough for the fish.

Roast for about 15 minutes until the fish is flaky and opaque.  

The kale only takes a few minutes and is easy to make while the fish roasts.  Start by rinsing the kale and slices into thin strips.  

Using a large pan (the kale wilts down a lot) add a bit of olive oil and saute over medium high heat.  Season with salt, pepper, and a dash of nutmeg.

After a few minutes the kale should be wilted down.  Add the garlic and saute for another minute or two until fragrant. 

Remove from the heat, and place the kale in a bowl.  Mix in some ricotta cheese.  The amount will vary depending on the size of your kale.  You don't need much though, maybe a couple of tablespoons.

After about 15 minutes the fish should be flaky and opaque.  Allow to rest for a few minutes while you make the sauce.

For a quick and tasty pan sauce, place the pan that you cooked the fish in over medium high heat and deglaze the pan with some white wine.  Then add some lemon juice and reduce.  Super easy.  

To finish, plate everything up and drizzle soem sauce over the fish.  Easy, delicious and nutritious.