Sheet Pan Rockfish and Kale

Ingredients:

• 1/8 cup extra virgin olive oil, plus more for drizzling

• 1 small garlic clove, finely grated or pressed

• 1/2 tsp red pepper flakes

• 1 lemons, juice from ½ a lemon, the other half thinly sliced into half moons

• 12 oz Wild Oregon Rockfish

• Salt and freshly cracked black pepper

• 1 bunches kale, de-stemmed and torn into large pieces

• 1 Tbsp capers, drained

• Flaky sea salt, optional, for serving

Instructions:

1. Heat oven to 425℉. Combine the olive oil, garlic, red pepper flakes, and juice from ½ a lemon in a small bowl or measuring cup. Whisk to combine.

2. Lay the fish on a rimmed sheet pan and season it with olive oil, salt, and pepper. Place lemon slices on top and scatter kale and capers over everything. Drizzle kale with olive oil and season with salt and pepper, toss the kale a bit with your hands to make sure everything is evenly seasoned.

3. Place in oven and roast until kale is wilted and lightly charred, and fish is opaque and cooked through (an instant-read thermometer inserted into the thickest part of the fish should read 145°F), 5-10 minutes (it will take longer to cook if you have a ton of kale on top, or if your cut of fish is thicker). Remove from oven and drizzle everything with the garlic oil. Sprinkle flaky sea salt on top and serve right away.

From https://americanhomecook.com/