Sea Bass with Kale and Cannellini Beans

By kathryns

Can use other flaky white fish (cod)

Ingredients

• 2 bu lacinato kale, ribs removed, coarsely chopped (8 c)
• 1/2 c olive oil
• 2 can (30 oz) cannellini beans, drained and rinsed
• 4 skin-on fish fillets (4 oz ea)
• 2 TB fresh orange juice
• 1 TB red-wine vinegar
• 1/2 small red onion, peeled and thinly slied (1/2 c)
• 14 c pitted, halved Kalamata olives

Preparation

Step 1

1. Preheat to 450. On rimmed baking sheet toss kale with 2 TB oil; season with s & p. Roast, tossing once, until beginning to crisp, 6 to 8 min. Removed from oven; add beans and 1 TB oil to sheet and toss to coat. Season fish on both sides with s & p; place on top of kale mixture and drizzle with oil. Roast until fish is opaque and flaky, 10-12 min.

2. Meanwhile, stir together orange juice, vinegar, onion and olives. Stir in remaining 5 tb oil; season with s & p. Transfer fish to plate; drizzle half of vinaigrette over kale and beans. Divide among plates; top with fish. Serve.