Poached fish with cavolo nero

This is the kind of food I was raised with. My dad was the head chef and fish and pasta were often on the menu. I think of him often when I’m cooking, especially if I’m making an Italian dish or fish. ♥

Ingredients for 2

300gr Witch or any other white fish

300-400gr Cavolo nero (kale)

Salt

Pepper

Olive oil

Small bunch of parsley

Chilli pepper fakes

Lemon juice

3-4 anjouvis

6 cloves of garlic

Process

Finely chop 3-4 garlic cloves and thinly slice 2-3.

Wash the kale and remove the hard middle part on each leaf.

Cover the bottom of a wide pan with olive oil and heat up on a medium heat. Add anjouvis, 3-4 garlic cloves and pepper flakes. Stir until anjouvis melt and garlic gets some colour.

Add the kale, cover the pan with a lid. Cook for around 5-10 minutes. Stir a couple of times, put the lid back on after each time to speed up the process. Add some lemon juice in the end.

Season fish with some salt.

Cover the bottom of the wide pan with water and lay into it fish fillets. They can overlap a bit.

Put a few parsley leaves and garlic slices over each fillet, drizzle some olive oil.

Turn the heat up, then when it comes to a boil reduce to low/medium. Cook until fish is tender and cooked through.

Serve with a lemon slice and some bread.

M