Herb & Nut Crusted Fish with Green Goddess Kale & Avocado Salad
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Herb & Nut Crusted Fish with Green Goddess Kale & Avocado Salad
Ingredients
Fish
- 1 lb. fish (haddock, cod, sole, tilapia, salmon, any type that looks good or is on sale) *if cooking for 1 just get 1/2 lb.
- Salt and pepper
Herb Nut Mix
- 1/2 cup of basil, packed (a handful)
- 1/2 cup of fresh parsley, packed (a handful)
- Zest of one lemon
- 1 tbsp. olive oil
- 1 clove garlic
- 1 cup walnuts (can also use pecans or pistachios)
- 1/4 cup Parmesan cheese
- Salt & pepper to taste
Salad
- 2 bunches of dino kale (stems removed and thinly sliced, about 3 cups)
- 1 ripe avocado, diced
- 1/3 cup toasted pecans
- 1/4 cup goat cheese
Dressing
- 1/2 cup of fresh basil, packed (a handful)
- 1/2 cup of fresh parsley, packed (a handful)
- Juice of one lemon
- 1 clove garlic
- 1/2 cup Greek yogurt
- 1/4 cup oil
- 1 tbsp. maple syrup
- Salt & pepper to taste
Equipment Needed
List
- Food processor or blender
- Sheet Tray lined with parchment paper
- Knife/cutting board
- Large salad bowl
Shopping List
Fish
- 1 lb. fish (haddock, cod, sole, tilapia, salmon, any type that looks good or is on sale) *4 oz per person is serving size, if cooking for 1 just get ½ lb.
Produce
- Fresh basil 1 cup
- Fresh parsley 1 cup
- 1 lemon
- 2 cloves of garlic
- 2 bunches of kale (I like dino, lacinato or Tuscan. Can also use spinach or lettuce of choice)
- 1 ripe avocado
Dairy
- 1/3 cup Parmesan cheese
- 1/4 cup goat cheese
- Plain Greek yogurt (1 individual size is fine)
Dry Goods
- Maple syrup (or honey)
- 1.5 cups of toasted pecans (could also use pistachios, walnuts, cashews, or any nut you have)
Pantry Staples
- Olive oil
- Salt
- Pepper
Instructions
For the Fish
Preheat the oven to 425 degrees.
In a food processor, combine all the ingredients for the fish topping. Pulse until the mixture is combined and resembles coarse sand.
Meanwhile, prepare the fish. Line a sheet tray with parchment paper. Place the thawed fish filets on the parchment paper and season with a pinch of salt and pepper.
With your hands, press a thick layer of the herb/walnut mixture over each fish filet (about 1/2-1 inch high).
Bake the fish for 10-15 minutes, depending on the thickness. You know it is done when the fish turns from opaque to white.
For the Salad
Add the dressing ingredients into the food processor. Blend until smooth and creamy. Taste for seasoning.
Meanwhile, prepare the kale. Wash gently with water, pat dry, and finely chop into thin strips.
Toss the kale in a salad bowl with enough dressing to coat.
Top with avocado, extra nuts, and goat cheese. Enjoy!
