The only weeknight dinner you'll ever need: fillets of fish and piles of crispy kale doused in a spicy chili oil with capers and lemon.
easy weeknight dinner, flounder, kale, sea bass, tilapia
Calories: 258 kcal
plus more for drizzling
small garlic clove
red pepper flakes
Juice from ½ a lemon
about 2 tablespoons, plus the other 1/2 lemon, thinly sliced
tilapia, sea bass or other thin white fish
Sea salt and black pepper
6-8 cups, de-stemmed and torn into large pieces
Flaky sea salt
optional, for serving
Prep the Garlic Chili Oil
Heat oven to 425 degrees. Combine the ¼ cup olive oil, garlic, red pepper flakes, and juice from ½ a lemon in a small bowl or measuring cup (use the lemon zest too if you’re up for it).
Prep the Sheet Pan
Lay the flounder 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.
Roast 5 Minutes
Place in oven and roast until kale is wilted and lightly charred, and flounder is opaque and cooked through (145F), about 5 minutes. Remove from oven and drizzle everything with the garlic chili oil. Sprinkle flaky sea salt on top and serve with additional lemon slices.
The flaky sea salt and extra squeeze of lemon at the end really helps elevate this dish from great to delicious, I wouldn’t leave that step out. I'd also drizzle a bit of good olive oil over each serving.
Zesty and refreshing white wines will balance the delicate fish and cool down the heat of the spicy chili oil. Pinot Grigio, Vinho Verde, Albariño, or Sauvignon Blanc would be great options.