Fish With Spicy Lemon-Thyme Vinaigrette

• 1 12 lbs red new potatoes (one small bag)
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh thyme
• 12 teaspoon crushed red pepper flakes (to taste)
• 4 tablespoons olive oil
• kosher salt
• black pepper
• 4 skinless fresh fish fillets
• 1 shallot, thinly sliced
• 1 bunch kale, thick stems discarded and leaves torn into bite-sized pieces or 12 cups kale

1. Steam potatoes until tender.
2. Whisk together lemon juice, thyme, crushed red pepper, 2 tbsp oil and 1/4 tsp salt.
3. Heat 1 tbsp remaining oil in lrg nonstick skillet over medium-high heat.
4. Season fillets with salt and pepper.
5. Cook until opaque throughout, 3-5 mins each side.
6. Heat remaining tbsp oil in a separate lrg skillet over medium-high heat.
7. Add shallot and cook, tossing occasionally, until tender, 2-4 minutes To the skillet, add as much kale as will fit and 1/4 cup water and cook , tossing frequently and adding more when there's room, 6-8 minutes Season with salt and pepper.
8. Serve fish with the potatoes and kale, Drizzle with the lemon-thyme vinaigrette.

red new potatoes, lemon juice, thyme, red pepper, olive oil, kosher salt, black pepper, shallot, kale

Taken from www.food.com/recipe/fish-with-spicy-lemon-thyme-vinaigrette-505763 (may not work)