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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
new potato	1 1/2	1/2		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
thyme	1	tablespoon		2.424	0.5868	0.1334	0.0403
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
kosher salt				-	-	-	-
black pepper				-	-	-	-
fish fillet	4	skinless		-	-	-	-
shallot	1		sliced	115.2	26.88	4.0	0.16
kale	1	bunch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.