Rating: 3.5 stars
42 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 19
  • 2 star values: 7
  • 1 star values: 2
Kay Chun


Credit: Lisa Tompson

Recipe Summary

20 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 400º F. Coat both sides of the fish with 1 tablespoon of the oil. Place in a single layer in a roasting pan.

  • Season with ½ teaspoon salt and ¼ teaspoon pepper. Place the lemon slices on top and roast until the fish is opaque throughout, about 15 minutes.

  • Meanwhile, in a large skillet, melt 2 tablespoons of the butter over medium heat.

  • Add the walnuts. Stir occasionally until lightly browned, 3 minutes. Remove from skillet and set aside.

  • Add the garlic and remaining 2 tablespoons oil and 1 tablespoon butter to the skillet. Cook for 30 seconds.

  • Add the kale, ½ cup water, and ½ teaspoon salt and toss. Cook, covered, tossing occasionally, until wilted, 5 minutes. Stir in the walnuts. Serve with the fish.

Nutrition Facts

calcium 239mg; 483 calories; carbohydrates 13g; cholesterol 77mg; fat 31g; fiber 3g; iron 4mg; protein 41mg; saturated fat 8g; sodium 656mg.