Baked Fish Fillets with Butter and Sherry + Pan-Fried White Beans with Kale

Today: Keep dinner simple with flaky fish, kale, and beautifully browned legumes.

 

Winter is here, and we're transitioning from the rich, heavier meals of the holiday season to lighter, healthier fare aimed at reaching resolutions. Our solution is a beautiful white fish served alongside dark leafy greens and filling legumes.

Today we’ve pulled together a Genius-inspired menu with simple, clean ingredients. James Peterson’s fish is baked to buttery goodness with just a splash of booze. It's satisfying and filling without being overbearing. The fish is served alongside golden-browned beans and sautéed kale, creating a gorgeous, quick, and easy dinner -- the perfect way to end a cold winter night before falling into a deep and contented slumber.

Here's how to make it:

First, prepare the kale: Chop, wash, and dry the leaves, then set them aside while you start the fish. Preheat the oven to 400° F, pull off any pin bones, and sprinkle the fish with a bit of salt and pepper. Butter a square casserole dish and arrange the fillets on top. Dot the fillets with butter and give them a quick sprinkle of olive oil, sherry, and parsley. Bake for 12 minutes per inch of thickness.

While the fish cooks, start preparing the beans. Heat two tablespoons of olive oil in a wide skillet. Add 2 to 3 big handfuls of large white beans in a single layer and stir, cooking over medium heat unit lightly browned on each side, 3 to 4 minutes per side. The beans will become golden and crunchy. Add the kale and some salt, and cook for less than a minute. Stir in the walnuts and garlic, wait 10 seconds, and then add the nutmeg. After 10 more seconds, stir in the lemon juice and zest. Remove from the heat and dust with Parmesan cheese.

The fish is done when the thickest part is opaque inside and pulls apart easily. Remove it from the oven and top with the melted butter and juices from the casserole dish. Serve immediately with a heap of kale and beans. Enjoy!

The Menu

Take advantage of our handy grocery list and click the recipe photos or titles to see (and save and print) the full recipes.

James Peterson's Baked Fish Fillets with Butter and Sherry by Genius Recipes

Heidi Swanson's Pan-Fried Giant White Beans with Kale by Genius Recipes

The Grocery List

Serves 4

1 1/2 to 2 pounds in season, firm-fleshed, non-oily white fish
3 tablespoons unsalted or herb butter
3 tablespoons dry sherry
1 tablespoon parsley, finely chopped
2 to 3 big handfuls of cooked large white beans (like coronas, limas, or gigante beans)
1/2 bunch dinosaur or lacinato kale
1/3 cup walnuts, lightly toasted and chopped
1 clove garlic, minced
1/8 teaspoon freshly grated nutmeg
Scant 1 tablespoon fresh lemon juice
Zest of 1 lemon
1/3 cup freshly grated Parmesan cheese (optional)

You’re probably all set with olive oil, salt, and pepper. If you’re running low, add those to the list, too.

Photos by James Ransom and Mark Weinberg