Baked lemon-caper fish on greens

I made up this dish the other night because I didn’t feel like dirtying a bunch of pans (story of my life) and was surprised at how good it turned out. I think you could make this with any type of greens and any type of fish and it would still be good. Bonus: Split between two people, you basically consume half a head of kale each and you didn’t even need to drink it in a smoothie!

If I was on Top Chef, I’d get eliminated for that albumin (which I had to look up the name for and now I keep hearing it in my head in PadmaVoice, so that’s annoying.)

What You’ll Need

2 pieces of fish (I used steelhead, but you could use salmon or halibut or whatever you want)
A whole mess of greens, enough to fill an 11×13 baking dish (I used one head of kale, but you could use swiss chard or spinach)
One lemon
1 TBSP. capers and some caper brine
Salt, pepper, olive oil
Optional: Butter, dried mustard, garlic (powder or the real thing, minced)

What You’ll Do

– Preheat your oven to 400 degrees
– Spray your baking dish with Pam or whatever non-stick spray you like
– Throw all your clean, dried greens in your baking dish, season with salt, pepper, olive oil, and the juice of half a lemon and mix to coat the greens
– Place your fish on top of the greens and season with salt, pepper, and whatever other spices or herbs you prefer (I used a little ground mustard and a little garlic powder)
– Drizzle the fish with a bit of olive oil and the juice of the rest of that lemon and rub everything on the fish so it’s all covered with seasonings
– If you’re feeling crazy, throw a pat of butter on each piece of fish because why not?
– Finally, take your capers and scatter them on top of the entire fish/greens situation and drizzle some caper brine on the greens
– Bake uncovered for about 20 minutes, or until the fish is cooked to your liking (the thickest part of our steelhead was about 1″ thick and it was cooked perfectly; if you’re using a thinner fish, like tilapia, cook for about 15 minutes)
– Dish up a whole mess of greens and fish and enjoy!

Verdict

Easy. So very easy. Also: No cleanup save for that baking pan, which doesn’t need any soaking if you’ve Pam’d it. Also, in some parts, the kale came out like kale chips (where it was uncovered) and in other parts, like sauteed kale (where it was covered), which I thought gave it good depth or whatever whatever cooking jargon.