Almond-crusted perch with sautéed cavolo nero

Ingredients

For 1 serving

• Perch180 g
• Almonds15 g
• Tuscan kale200 g
• Potatoes150 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Chili pepperto taste
• Saltto taste
• Black pepperto taste

Contains: nuts, fish,

In season: October – February

Method

1. Preheat a conventional oven to 200 °C and put a pan of water on to boil. Peel the potatoes and cut into roughly 1.5 cm cubes; wash the cavolo nero, strip out the tough central rib and cut the leaves into thin strips.
2. When the water boils, salt it and cook the potatoes and cavolo nero over medium heat for 10 minutes, until the potatoes are tender; drain well.
3. Meanwhile chop the almonds by knife or in a mini chopper to a fine crumb. Season the perch fillets with salt and pepper and press them into the almonds on both sides.
4. Lay them on a lined tray, drizzle with half the oil and bake for 10 minutes, until the crust is golden and the fish flakes.
5. Meanwhile peel and crush the garlic. In a frying pan heat the remaining oil with the garlic and chilli over medium heat for 1 minute, add the potatoes and cavolo nero and sauté for 4–5 minutes, until the potatoes are lightly golden; salt.
6. Serve the fish on the cavolo nero and potatoes.