Yield
Serves 4 (serving size: 1 fillet and about 1 cup kale mixture)
Photo: Jennifer Causey; Food Styling: Margaret Monroe Dickey; Prop Styling: Mindi Shapiro Levine

How to Make It

Step 1

Cook bacon in a large skillet over medium-high 5 minutes or until crisp. Remove with a slotted spoon. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to drippings in pan; cook 4 minutes on one side or until golden. Remove fish from pan (fish will not be cooked through).

Step 2

Add sliced fennel and bell peppers to pan; sauté 5 minutes. Reduce heat to medium-low. Add kale to pan; arrange fish on top of kale. Add stock to pan; cover and cook 6 to 8 minutes or until kale is wilted and fish flakes easily when tested with a fork. Sprinkle with bacon, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, parsley, fennel fronds, and vinegar.

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