Branzino with Brown Butter and Almonds on a Bed of Crispy Kale
- 1 bunch Tuscan kale (also called lacinato kale), stemmed
- 1 tablespoon EVOO, plus more for drizzling
- Kosher salt and freshly ground pepper
- Grated nutmeg
- 4 fillets branzino
- Splash white vermouth
- 1/2 cup sliced almonds, chopped
- 3 tablespoons butter
- 1 lemon
- 2 tablespoons finely chopped fresh parsley
- Position a rack in the center of the oven and heat the broiler.
- Drizzle the kale with a little EVOO and season with salt, pepper and nutmeg.
- Arrange on a rack set over a rimmed baking sheet and broil until crisp, about 5 minutes.
- Warm a serving platter in a 250 degree F oven.
- Heat 1 tablespoon EVOO in a large skillet over medium-high heat.
- Sprinkle the fish with salt and pepper, then saute until just cooked through, about 3 minutes on each side.
- Douse the fish with the vermouth, then transfer to the platter and cover to keep warm.
- Return the skillet to the heat and toast the almonds over medium heat.
- Add the butter and cook until browned, about 3 minutes.
- Grate the zest of the lemon and add it to the browned butter, then squeeze in the juice from half the lemon.
- Stir in the parsley.
- Arrange the fish on a bed of crispy kale.
- Slice the remaining lemon half into 4 thin rounds and place one on each piece of fish.
- Spoon the brown butter sauce and the almonds on top.
kale, evoo, kosher salt, nutmeg, branzino, white vermouth, almonds, butter, lemon, fresh parsley
Taken from www.foodnetwork.com/recipes/rachael-ray/branzino-with-brown-butter-and-almonds-on-a-bed-of-crispy-kale-recipe.html (may not work)