Sheet Pan Fish With Crispy Kale

Sheet Pan Fish With Crispy Kale

Flaky white fish and piles of crispy kale are doused in a spicy chili oil with capers and lemon, ready in 10 minutes.

So allow me to introduce your new go-to sheet pan dinner: Flaky white fish and piles of crispy kale doused in a spicy chili oil with capers and lemon, ready in 10 minutes.

Try this one-pan fish and veggies with different types of kale (curly, lacinato, purple!), or with other hearty, leafy greens like Swiss chard or escarole.

Ingredients:

  • ¼ cup extra virgin olive oil, plus more for drizzling
  • 1 small garlic clove, finely grated or pressed
  • 3/4 tsp red pepper flakes
  • 1 1/2 lemons, juice from ½ a lemon, the other lemon thinly sliced into half moons
  • 1 1/2 lbs flounder, tilapia, sea bass, or other thin white fish
  • Salt and freshly cracked black pepper
  • 2 small bunches kale (or 1 large), de-stemmed and torn into large pieces
  • 2 Tbsp capers, drained
  • Flaky sea salt, optional, for serving

Instructions:

  1. Heat oven to 425℉. Combine the ¼ cup olive oil, garlic, red pepper flakes, and juice from ½ a lemon in a small bowl or measuring cup (use the lemon zest too if you’re up for it). Whisk to combine.
  2. Lay the fish on a rimmed sheet pan and season it with olive oil, salt, and pepper. Place lemon slices on top and scatter kale and capers over everything. Drizzle kale with olive oil and season with salt and pepper, toss the kale a bit with your hands to make sure everything is evenly seasoned.
  3. Place in oven and roast until kale is wilted and lightly charred, and fish is opaque and cooked through (an instant-read thermometer inserted into the thickest part of the fish should read 145°F), 5-10 minutes (it will take longer to cook if you have a ton of kale on top, or if your cut of fish is thicker). Remove from oven and drizzle everything with the garlic oil. Sprinkle flaky sea salt on top and serve right away.

Tips:

  • Serve with pasta, rice, or thick slices of toasted bread.
  • Zesty and refreshing white wines will balance the delicate fish and cool down the heat of the spicy chili oil. Pinot Grigio, Vinho Verde, Albariño, or Sauvignon Blanc would be great options.