Herb & Walnut Crusted Fish with Green Goddess Kale & Avocado Salad

Herb & Walnut Crusted Fish with Green Goddess Kale & Avocado Salad

Herb & Walnut Crusted Fish with Green Goddess Kale & Avocado Salad

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Herb & Walnut Crusted Fish with Green Goddess Kale & Avocado Salad

Ingredients

Fish
Herb Walnut Mix
Salad
Dressing

Equipment Needed

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Instructions

For the Fish

Preheat the oven to 425 degrees.

In a food processor, combine the herbs, lemon zest, oil, and garlic. Pulse until the mixture is combined. Remove half of the herb mixture and set aside in a bowl to be used for the dressing.

Add the walnuts and parmesan cheese to the half remaining in the food processor. Pulse until the mixture resembles coarse sand.

Meanwhile, prepare the fish. Line a sheet tray with parchment paper. Place the thawed fish filets on the parchment paper. Drizzle with 1 tsp of olive oil, salt, and pepper.

With your hands, press a thick layer of the herb/walnut mixture over each fish filet (about 1 inch high).

Bake the fish for 12-15 minutes, depending on the thickness. You know it is done when the fish turns from opaque to white.

For the Salad

Add the other half of the reserved herb mix back into the food processor and add the rest of the dressing ingredients (lemon juice, yogurt, oil, maple syrup). Pulse 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 walnuts, and goat cheese. Enjoy!

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