PANKO-CRUSTED FISH SERVED OVER KALE

Panko-Crusted Fish Served over Kale image

Provided by MamaCoop

Time 50m

Yield 2 serving(s)

Number Of Ingredients 13

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olive oil flavored cooking spray
1 1/2 tablespoons unsalted butter, melted
1/4 cup lemon juice
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 cup panko breadcrumbs
2 small halibut (this recipe calls for halibut, but tilapia, halibut or cod fish fillet, are equally delicious using ) or 2 small cod fish fillets (this recipe calls for halibut, but tilapia, halibut or cod fish fillet, are equally delicious using )
1 tablespoon freshly chopped fresh parsley
2 cups chopped curly kale
1 teaspoon extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 tablespoon extra virgin olive oil

Steps:

Preheat the oven to 375?F. Spray a small baking dish with cooking spray.
In a small dish, whisk melted Earth Balance, lemon juice, garlic powder, and salt well. In a separate dish, make an even layer of panko breadcrumbs.
Take one fish filet, and dip it in Earth Balance mixture. Flip the filet and dip again so both sides are covered.
Press the skinless side of the filet into panko crumbs, then place the fish skin side down on prepared baking dish. Repeat with other filet, then sprinkle both with fresh parsley.
Place baking dish into the oven and cook for 13 to 15 minutes.
While that's cooking, start the salad. Lightly drizzle chopped.
kale with extra-virgin olive oil, and massage kale with your hands. Keep massaging for one minute, and allow kale to sit for about three minutes.
To make the dressing, mix Dijon, lemon juice, and 1/2 tablespoon extra-virgin olive oil. Add the dressing to kale and toss evenly.
To serve, prepare a small bed of half the kale salad and place fish right on top. Enjoy immediately.