Prepare & roast the potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh
produce. Halve the potatoes lengthwise, then thinly slice crosswise. Transfer to a sheet pan.
Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in
an even layer and roast 18 to 20 minutes, or until browned and tender when pierced with a
fork. Remove from the oven.
Marinate the kale:
While the potatoes roast, separate the kale leaves from the stems; discard the stems, then
thinly slice the leaves. Place in a large bowl, add the vinegar and 1 teaspoon of olive oil; season
with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10
minutes. Taste, then season with salt and pepper if desired
Prepare the remaining ingredients & start the sauce:
While the kale marinates, peel and small dice the shallot. Peel and roughly chop 2 cloves
of garlic. Pit and roughly chop the dates. Quarter and deseed the lemon. In a bowl, combine
the prepared shallot, garlic, dates, and 1/2 cup of water; season with salt and peppe
Cook the fish & finish the sauce:
Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the
spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat
2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4
minutes on the first side, or until browned. Flip and add the shallot-date mixture. Cook,
stirring the sauce occasionally, 3 to 4 minutes, or until the fish is cooked through and the sauce
is thickened. Turn off the heat. Top with the juice of 2 lemon wedges.
inish the kale & serve your dish:
To the bowl of marinated kale, add the roasted potatoes. Stir to combine. Taste, then season
with salt and pepper if desired. Serve the finished kale and potatoes topped with the cooked
fish. Serve the remaining lemon wedges on the side. Garnish with the almonds. Enjoy!