My husband's friend Lance asked for this recipe after I made it for all of us one cold January night. The buttery goodness of the fish complements the acidity of the kale and tomatoes perfectly! Prep the rice first (I use a rice cooker) so it'll be done by the time the fish is ready to serve. Enjoy!
1 c. Basmati rice washed 4-5 times in cold running water. DO NOT SKIP THIS STEP.
2.5 c water
1 tbs butter
one large or two small bay leaves
small handful of cardamom pods
coriander to taste
onion powder or diced onion
one cinnamon stick
Preheat oven to 425. Prepare basting mixture in small dish:
Marinate two good-size fillets of flounder in the juice of half a lemon for approx. 10 min while you’re grating the parmesan for the breading. Mixture should be in a 2/3 to 1/3 ratio (crumbs to cheese) and you can mix it in a wide dish appropriate for rolling fish.
Wash one bunch kale, remove stems, slice width-wise into quarter-inch strips and then lengthwise 2-3 times. Halve a yellow union and slice into very thin quarter-rounds. In tall pot, saute onion in two tbs (one heaping spoon) bacon fat. As onion begins to turn translucent, add a half-can of diced tomatoes and any spices you wish. When tomatoes have reduced and water is gone, add kale to pot. Saute a few minutes. Add one cup “better than bouillon” brand chicken bouillon, cover and cook for 10min or so, maybe less. Toss to combine with onions before serving over rice. Lay fish on top of kale. Garnish with parsley if desired.