Okay, so everyone is on a healthy kick these days which we encourage by all means! This recipe is one of our favorites at home and is low in fat, sodium and all the other items that can cause issues to a diet. Try something full of flavor and stick to those resolutions!
You can certainly substitute poultry or any other kind of fish for this recipe if you don’t like cod!
Spicy Lemon Seasoned Cod
1.5 pounds red new potatoes (about 15), halved or quartered if large
2 tablespoons fresh lemon juice
1 tablespoon fresh thyme leaves
1/4 to 1/2 teaspoon crushed red pepper
5 tablespoons Herbs de Provence Extra Virgin Olive Oil
3 tablespoons Sicilian Lemon White Balsamic Vinegar
kosher salt and black pepper
4 6-ounce pieces skinless cod fillets
1 shallot, thinly sliced
1 bunch kale, thick stems discarded and leaves torn into bite-size pieces (about 12 cups)
Steam the potatoes in a large pot until very tender, 15 to 18 minutes.
Meanwhile, in a small bowl, whisk together the lemon juice, thyme, crushed red pepper, 2 tablespoons of the olive oil, vinegar and ¼ teaspoon salt.
Heat 2 tablespoons of the remaining olive oil in a large nonstick skillet over medium-high heat. Season the cod with ½ teaspoon salt and ¼ teaspoon black pepper. Cook until opaque throughout, 3 to 5 minutes per side.
Heat the remaining tablespoon of olive oil in a separate large skillet over medium-high heat. Add the shallot and cook, tossing occasionally, until tender, 2 to 4 minutes. To the skillet, add as much kale as will fit and ¼ cup water and cook, tossing frequently and adding more kale when there is room, until tender, 6 to 8 minutes. Season with ¼ teaspoon each salt and black pepper.
Serve the cod with the potatoes and kale. Drizzle with the lemon-thyme vinaigrette.