Curry Spiced Sole with Garlic Sautéed Kale

Did I ever tell you the story of how I named my blog? I certainly did not!  How I named my blog is a short story, because I didn’t name it. My friend, Gwen did.

That’s a longer story. Let’s give you some history.

Gwen and I met in the third grade. She lived much of her childhood in Africa, and this was fabulous to me!  She had puffy hair, I had curly bangs. She started an endangered species club, where all the club mates (a whole five of us) selected an endangered animal that we were going to save. We had a meeting. I brought Nutri-Grain bars. Strawberry. No animals were saved, but our third-grade character grew.

Gwen and I have been the closest of friendsies ever since. It doesn’t take a genius to realize Gwen is insanely intelligent.  Rockin smart. She has a way with words. A few years ago, Gwen and I wrangled up some girlies and went wine tasting in Nevada City. A winery we went to was holding a contest to name a bottle of a wine they would soon be releasing. Gwen came up with some outrageously cool name, like Ephemeral Vines….and I came up with Cry of the Loon. What?

That day, I realized I would not be naming things anymore. Gwen would be naming things. So when I decided to start my food blog and was stuck on naming it, I sat with Gwen on her porch and she brainstormed while I listened.

She informed me there were tons of food blogs out there (this was news to me…really, I didn’t know what the haystack I was doing, but apparently Gwen did), so I would need to differentiate myself. Have a focus. I knew my blog would be veggie-centric, so she suggested using root vegetables as a theme. I was down. Then she threw in the “roasted” for some great alliteration. ALLITERATION IS MY FAVORITE! Alliteration allows alleviation from the dreary duldrums of lackluster language and aids in the assessment of superbly specific, animated speech. Not my finest work, but whatever.

And so The Roasted Root it was, and The Roasted Root it is.

This weekend, I had the opportunity to spend quality time with Gwen (who is usually off saving the world…no joke), and as we walked and talked, we brainstormed a blog-worthy lunch. Gwen came up with fish on a bed of sautéed kale. The little genius, Gwen.

This took me 15 minutes flat to make. So easy, so healthful, so tasty!  Make it with a great friend with whom you have extensive history. Talk. Enjoy. Laugh. Name something.

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Curry Spiced Sole with Garlic Sautéed Kale

Yield: 2 Servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Curry Spiced Sole with Garlic Sautéed Kale is a flavorful way of getting your fish in!

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Ingredients

For the Curry Spiced Sole

• 2 Sole fillets*
• 2 teaspoons grapeseed or olive oil
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon ground coriander
• ½ teaspoon ground ginger
• 1/8 teaspoon sea salt

For the Garlic Sautéed Kale

• 1 tablespoon grapeseed or olive oil
• 6 cloves large garlic, minced
• 1 leaves head kale, roughly chopped
• Salt and pepper to taste
• 1 lemon

Instructions

To Prepare the Sautéed Kale

1. Wash the kale well and remove the leaves from the stems. Save the stems for cooking or smoothies or discard them. Roughly chop the kale leaves.
2. Heat 1 tablespoon of oil in a large sauté pan over medium heat.
3. Add the garlic and sauté about 3 minutes until fragrant and slightly softened.
4. Add the kale leaves and stir constantly until all of the leaves are coated with oil and they begin to darken.
5. Reduce heat to medium-low, cover the pan and allow the kale to cook 3 to 5 minutes until softened. Careful not to over-cook the kale or else it will lose some of its nutrients.

To Prepare the Fish

1. Place your oven on its high broil setting.
2. Lay the sole fillets on a foil-lined baking sheet and drizzle each fillet with a small amount of grapeseed or olive oil.
3. In a small bowl, stir together all of the spices. Sprinkle the spices evenly over the sole fillets (you will end up using all of the spice mix) and gently pat it into the fish.
4. Put the fish in the oven on the second to the highest rack and allow fish to cook 8 to 10 minutes (depending on the thickness of the fish).
5. Serve the sole on a bed of sautéed kale and drizzle fresh lemon juice over everything.

Notes

*You can also use tilapia or salmon!

Nutrition Information

Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g