1large bunch lacinato (Tuscan) kale, stemmed and torn into bite-size pieces
1 tablespoonfreshly squeezed lemon juice
44-ounce barramundi fillets
Lemon wedges, to serve
Comforting, creamy polenta makes a perfect bed for barramundi.
This satisfying and easy recipe comes courtesy of Alex Shytsman, whose blog, The New Baguette, holds a treasure trove of healthy recipes for busy people. Food styling and photography also by @alexshytsman. If it’s comfort food you seek, look no further!
Step 1Combine water and cashew milk in a medium pot. Cover with a lid and bring to a boil. Add ¼ teaspoon salt. Slowly whisk in the polenta, continuing to whisk for 2-3 minutes until no lumps remain and polenta does not sink to the bottom of the pot when you stop whisking. Reduce the heat down to low and cover tightly with a lid. Cook polenta for 20-30 minutes, stirring and scraping down the sides of the pot frequently until polenta is thick, creamy and cooked through. Turn heat off and stir in butter. Taste and season with salt, if needed.
Step 2In the meantime, heat 2 tablespoons of oil in a large skillet over medium heat. Add the garlic and pepper flakes and cook for 1 minute. Add kale. Using tongs, toss the kale with oil to evenly coat the leaves. Cook for 2 minutes, until kale starts to wilt. Then add a couple of tablespoons of water to the pan to create steam. Cook the kale for an additional 2 minutes. Turn heat off and drizzle with lemon juice.
Step 3Season the fish with salt and pepper on both sides. Heat the remaining 2 tablespoons of oil in a separate large skillet over medium-high heat. When the oil is shimmering, gently place the fish in the skillet skin side down. Cook for 3-4 minutes (3 for thinner slices, 4 for thicker), until the skin is browned, then gently flip the fish and cook for an additional 3-4 minutes.
Step 4To serve, divide the polenta among 4 bowls. Top with kale and seared barramundi. Serve with lemon wedges.
Alex’s Tip: As it cools, polenta will firm up; if you have any left over, spread it in an even layer in a shallow dish and refrigerate. To reheat, cut the polenta into squares, pan-fry it in a bit of oil and serve it with tomato sauce as a snack or light meal. As for the kale, this sautéing in garlic technique will turn even the biggest kale hater into a believer (feel free to use it for spinach and chard as well).
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