- Prep Time:10 mins
- Cook Time:10 mins
White Fish Fillets with Kale Braise
+1 Butter Beans
This dish is beautiful and simple. Everyday ingredients like lemon, pepper and onion enhance the taste of the fish, while the added butter beans give the kale braise an extra flavour. Put it all together in just 20 minutes and you’ve got one delicious meal.
Original recipe by BETTER HOMES AND GARDENS | 1.9.15
+1 1 CAN (400g) EDGELL BUTTER BEANS
- 1 tablespoon olive oil
- 1 red onion, finely sliced
- 175g mild pancetta or speck, roughly chopped
- 1 bunch kale, trimmed, coarsely shredded
- 1 tablespoon lemon juice
- 1 tablespoon water
- Freshly ground black pepper, to season
- 2 teaspoon vegetable oil
- 4 x 150g boneless white fish fillets, skin on
- Lemon cheeks, to serve
Preheat oven to 150°C. Line an oven tray with baking paper. Heat olive oil in a large non-stick frying pan over a medium heat. Add onion and pancetta to pan and cook, stirring occasionally, for 8 minutes or until onion is tender and pancetta is crisp. Add kale, lemon juice and water, and then stir to combine.
ADD DRAINED AND RINSED EDGELL BUTTER BEANS.
Cover pan and cook for 2 minutes or until kale has wilted. Remove from heat. Season with pepper.
Meanwhile, heat vegetable oil in a large non-stick frying pan over a medium-high heat. Add fish fillets, skin-side up. Cook for 3 minutes or until golden brown. Turn and cook for 2 minutes or until golden. Transfer to prepared tray and place in oven. Bake for 5 minutes or until cooked through. Spoon bean mixture on serving plates and top each with a fish fillet. Season, if desired, and serve with lemon cheeks.
Healthy Tip: For a healthier option, omit the pancetta or reduce the quantity by at least half.
Fish may be steamed rather pan fried.