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TILAPIA WITH KALE AND SUNDRIED TOMATOES
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 1 bunch | kale |
| 1 jar | sun dried tomatoes, reserve oil for paste |
| 1 bunch | basil, roughly 1 cup |
| 4 cloves | garlic |
| 1 tbls | brown rice vinegar |
| olive oil | |
| 4 fillets | tilapia, (or other firm-fleshed whitefish) seasoned with salt and pepper |
| salt and pepper |
Pre-heat oven to 400°.
Kale
Remove the rib of the kale being careful not to tear the leaves, the more intact the leaves are the better. Bring a large pot of water and 2 tsps of salt to a boil. Blanch the kale, until slightly tender, but still vibrant in color, about 1 minute. Lay flat on a cookie sheet to cool.
Sundried Tomato Paste
In a food processor combine sundried tomatoes, basil, garlic, vinegar and a combination of the oil from the tomatoes and fresh olive oil. Pureé into a paste, adjusting the amount of oil so that it is spreadable, but not too oily. Season with salt and pepper to taste.
Take one or two pieces of kale, depending on size and lay flat. Divide topping evenly among them and spread. Roll each kale leaf around each fillet and place on a baking sheet, drizzle with olive oil. Tightly cover with foil and bake 25 to 30 minutes.
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