Whiting and Kale

This meal is great for anyone looking to team up their seafood with something new!

1 large bunch (about 500g) kale (see note), stems trimmed
125g unsalted butter
2 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
1/2 teaspoon chili flakes
1/3 cup (80ml) olive oil
1/4 cups (35g) plain flour
8 (about 550g) whiting fillets, skin off
1/4 cup (60ml) dry white wine
1/4 cup (60ml) white wine vinegar
1 eschalot, thinly sliced
1 tablespoon lemon juice, plus extra wedges to serve
200g chilled unsalted butter, chopped

For the beurre blanc, bring wine and vinegar to the boil in a saucepan. Add eschalot and season. Reduce heat to low and cook for 6-8 minutes until most of the liquid has evaporated. Stir in 2 teaspoons juice. Strain and return to a clean saucepan over medium heat for 30 seconds to warm. Reduce heat to low. Add butter, a piece at a time, whisking constantly so it melts before more is added. Remove from heat and whisk in remaining lemon juice, and set aside.

Blanch kale in a pan of salted boiling water for 5 minutes or until just tender. Heat butter and extra virgin olive oil in a pan over medium-high heat. Add garlic and chili, then cook for 1 minute or until fragrant. Add kale, season and toss to coat. Cook for a further 10 minutes until tender.

Heat the olive oil in a pan over medium-high heat. Season the flour and use to coat fillets, shaking off excess. Cook fish for 2-3 minutes each side until golden. Divide kale and fish among plates, spoon over sauce and serve with lemon wedges.

Want to try this at home? Get the recipe here!