Roasted Halibut with Kale

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

   Tip: Parchment paper prevents sticking and makes cleanup easier.

2. 2

   Pat the halibut fillets dry with paper towels. Arrange them on one side of the prepared baking sheet, spacing them evenly.

   Tip: Dry fish ensures better browning and prevents a soggy texture.

3. 3

   In a small bowl, whisk together 2 tablespoons of olive oil, Dijon mustard, minced garlic, lemon zest, salt, pepper, and red pepper flakes. Brush this mixture evenly over each halibut fillet.

   Tip: This aromatic paste adds depth and keeps the fish moist during roasting.

4. 4

   In a large bowl, combine the chopped kale with the remaining 3 tablespoons of olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes until it becomes tender and slightly wilted.

   Tip: Massaging kale breaks down its fibers and reduces bitterness.

5. 5

   Spread the massaged kale around the halibut fillets on the baking sheet, creating a bed for the fish.

   Tip: The kale will catch the flavorful oils from the fish as everything roasts together.

6. 6

   Pour the white wine around the kale and fish, avoiding pouring directly on the fish fillets.

   Tip: Wine adds subtle flavor and creates steam that keeps the halibut tender.

7. 7

   Roast in the preheated oven for 18-22 minutes, until the halibut is opaque throughout and flakes easily with a fork, and the kale edges are crispy.

   Tip: Halibut cooks quickly, so check it at the 18-minute mark to avoid overcooking.

8. 8

   Remove from the oven and garnish with fresh dill and lemon wedges. Drizzle any pan juices over the top and serve immediately.

   Tip: Fresh dill brightens the dish with herbaceous flavor.