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
- 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 1/2 lb.
- 1 tsp. olive oil
Herb Walnut Mix
- Bunch of basil (handful)
- Bunch of fresh parsley (handful)
- Zest of one lemon
- 1 tbsp. olive oil
- 1 clove garlic
- 1 cup walnuts
- 1/3 cup Parmesan cheese
- Salt & pepper to taste
Salad
- 2 bunches of kale
- 1 ripe avocado, sliced
- 1/2 cup toasted walnuts
- 1/3 cup goat cheese
Dressing
- Bunch of basil (handful)
- Bunch of parsley (handful)
- Zest & juice of one lemon
- 1 clove garlic
- 1/3 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 (loosely)
- Fresh parsley 1 cup (loosely)
- 1 lemon
- 2 cloves of garlic
- 2 bunches of kale (I like dino, can also use spinach or lettuce of choice)
- 1 ripe avocado
Dairy
- ⅓ cup Parmesan cheese
- ⅓ cup goat cheese
- Plain Greek yogurt (1 individual size is fine)
Dry Goods
- Maple syrup (or honey)
- 1 cup toasted walnuts (could also use pistachios, pecans, 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 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!
