Tahini Lemon Fish over Charred Kale

Name: Tahini Lemon Fish over Charred Kale
Ingredients: 2 bunches of kale (or around 1 pound/450 g); Dash of Kosher salt; ⅓ cup (83 mL/2.6 oz) tahini; 4 tablespoons olive oil; 4 fillets of a white flaky fish, like cod or haddock; Large handful of pine nuts; 4 fillets of a white flaky fish, like cod or haddock; 4 fillets of a white flaky fish, like cod or haddock; 3 lemons

Preparation info

Difficulty
Easy

Appears in

15 Minute Meals

By Ali Rosen

Published 2024

About

This is a simple one-pan meal that is as healthy as it is delicious. Tahini and lemon is one of my favorite combinations—it can do no wrong, and here it is the star, making sure the kale and fish shine.

Ingredients

3 lemons
⅓ cup (83 mL/2.6 oz)

Fish course
Pescatarian
Gluten-free

Method

Turn on your oven’s broiler. Line a sheet tray with aluminum foil.

In a small bowl, whisk together the juice of 2 lemons, the tahini, and the olive oil. Roughly chop the kale and then place in another bowl. Toss the kale with about two-thirds of the tahini lemon sauce, and then sprinkle a dash of salt on top. Put the kale on the sheet tray and then place the fish fillets evenly apart on