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This is a super simple and tasty meal that’s full of texture, flavour and sparkle and goes something like this. Put your hands on your hips, and bring your knees in tight .. ok, not exactly like that, but it’s pretty self-explanatory. This recipe serves two people
600g fresh white fish – we used Barramundi
12 spears of fresh asparagus
6 large kale leaves
3 tablespoons olive oil
2 teaspoons dried chilli flakes
2 teaspoons ground black pepper
Pre-heat oven to 220ºC
Remove the stem then roughly chop kale leaves into 5cm (or so) pieces and place a large, or two medium sized baking trays and toss with 2 tablespoons of olive oil and the chilli flakes making sure all the kale is well coated.
Roast in the oven for 15 minutes, checking once and giving it a toss and shuffle so it stays light and has space to crisp.
While that’s doing it’s thing, heat a large frypan on the hob. When hot, add the remaining olive oil and gently fry the fish fillets sprinkled with the black pepper. Turn both sides until cooked and browned.
While that’s doing it’s thing – this is the ultimate practise at timing and efficient kitchen shenanigans – trim the ends from the asparagus and steam in your favourite steamer for about 5 minutes. NO MORE THAN 5 minutes because the asparagus is best when just barely cooked.
And that’s it!
Everything till be ready at the same time.