It’s Summer and its time for Fish and fresh veggies … in 15 minutes


Julia Rutland,  Coastal Living

Pan-roasted Fish with Kale Pesto and Cherry Tomatoes

Kale pesto and tender tomatoes are the perfect compliment to a flaky, pan-roasted fish fillet. This easy-to-follow fish recipe looks impressive and can be on your table in less than 30 minutes.


2 garlic cloves
2 tablespoons toasted pine nuts or almonds
4 cups lightly packed torn kale (ribs removed)
1/2 cup plus 1 tablespoon extra virgin olive oil, divided
1/4 cup shredded Parmesan cheese
1 to 2 tablespoons fresh lemon juice
3/4 teaspoon salt, divided
3/4 teaspoon cracked black pepper, divided
4 (6-ounce) fish fillets, at least about 1 inch thick
1 pound small cherry tomatoes, halved


1. Preheat oven to 400°. Place garlic and nuts in a food processor; process until finely chopped. Add 2 cups kale from the garden , 1/2 cup olive oil, cheese, and lemon juice. Pulse 3 or 4 times. Add remaining 2 cups kale and 1/2 teaspoon each salt and pepper; process until blended.

2. Heat remaining 1 tablespoon oil in a heavy ovenproof skillet over medium-high heat. Sear fish fillets 2 to 3 minutes or until golden brown. Remove from heat. Turn fillets over, and place tomatoes around fish in pan. Sprinkle with remaining 1/4 teaspoon each salt and pepper.

3. Bake 7 to 10 minutes or until fish is flaky and tomatoes are tender. Top fish with kale pesto.

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