Directions
- Preheat oven at 350F
- Season both sides of the fish fillets with Ancient Halaby blend, salt and pepper. Dust the skin-on side of the fish fillet with flour, shake off excess flour. This step will help to prevent it from sticking to the pan and also achieve a crispy skin.
- Heat up olive oil in a big saute pan over medium-high heat. Once the oil is hot, add the fish skin side down and cook for 2 to 3 minutes or until the skin is crispy and browned, remove the fish and set aside.
- In the same saute pan, add the sliced leeks and cook until fragrant and golden brown and fragrant on both sides. Add minced garlic, chopped Kale stems, 2tbsp Ancient Halaby Blend and cook for another 2 minutes.
- Add the Kale leaves and white wine to deglaze the bottom of the pan stirring constantly, once the alcohol has cooked off add the beans, cherry tomatoes, half of the chopped parsley, adjust seasoning and return fish to the pan.
- Put the saute pan inside the oven and bake for 4 to 5 minutes, or until the fish it’s cooked through.
- Serve and drizzle with a little extra virgin olive oil over the top and the other half of chopped parsley.
Recipe Note
Coating fish with flour before cooking enhances its naturally delicate texture by creating a crispy golden-brown outer crust while retaining its inner flakiness.
