Herby Fish With Wilted Greens and Mushrooms
Active Time: 25 minutes Total Time: 25 minutesServes 4
- 2 tablespoons dried oregano
- 2 tablespoons dried rosemary
- 2 tablespoons dried thyme
- 1 tablespoon dried mint
- 1 tablespoon dried sage
- 3 tablespoons olive oil, divided
- 1/2 large sweet onion, sliced
- 3 cups sliced cremini mushrooms
- 2 cloves garlic, sliced
- 4 cups chopped kale
- 1 medium tomato, diced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground pepper, divided
- 4 (4-ounce) cod, sole, or tilapia fillets
- Chopped fresh parsley, for garnish
To prepare the fish and vegetables, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add mushrooms and garlic; cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, 4 to 6 minutes. Add kale, tomato, and 1 teaspoon herb mix. Cook, stirring occasionally, until the kale is wilted and the mushrooms are tender, 5 to 7 minutes. Stir in lemon juice and 1/4 teaspoon each salt and pepper. Remove from heat, cover, and keep warm.
Tasty Tip
To make ahead: Store leftover spice mix in an airtight container at room temperature or in the refrigerator for up to six months. Just before using, crush the herbs between your fingers, with a mortar and pestle, or in a spice mill to release their flavors.Recipe nutrition per serving: 214 Calories, Total Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 45 mg, Carbohydrates: 11 g, Fiber: 3 g, Total Sugars: 4 g, Protein: 18 g, Sodium: 598 mg, Potassium: 736 mg.