Fish with Kale and Roasted Carrots

An easy, tasty, and complete dinner.

1 lb. white fish, such as halibut, cod or tilapia

3 Tbsp. olive oil, divided

Salt to taste

¼ - ½ tsp. Lemon Pepper

1-2 sprigs thyme (or ½ tsp. dried)

½ small lemon

6-8 small, thin whole carrots, or lengthwise-quarter 2-4 larger carrots 2 Tbsp. caramelized balsamic vinegar *see note

1 Tbsp. honey

Small bunch of kale, ribs and stems removed and rough torn

2 Tbsp. minced red onion (or other mild onion)

Toasted, sliced almonds for garnish

*To caramelize balsamic vinegar, simply simmer on the stove until it thickens. It doesn’t take long! Don't allow it to get too thick, because it continues to thicken as it cools.

For future reference- this is also a wonderful way to prepare balsamic vinegar for ice cream

syrups, etc. since the reducing thickens and sweetens it.

Preheat oven to 350. Whisk the caramelized balsamic and honey together. Place the whole carrots into a buttered or sprayed baking dish and pour the balsamic/honey mixture over them. Roast for 30-40 minutes or until tender; spoon the glaze over the carrots occasionally.

When carrots are nearly done, heat 1 Tbsp. olive oil in a frying pan, add the fish and fry on each side for a few minutes or until cooked through. Season with salt lemon pepper, lemon juice, thyme; drizzle with 1 Tbsp. olive oil.

At the same time, sauté the kale with the onion in a separate frying pan for a few minutes, just until softened.

Arrange the kale on a plate, and top with the fish and carrots.

Garnish with almonds over all.

Recipe created or adapted by Liz Talley, Urban Graze

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