Because of my daughter, Aurora’s allergy, we don’t have fish as often as I like, but when I found some wild-caught flounder filets at a great price, I decided to give it a try. This is a quick and simple meal to prepare, but with the rich green of the kale, deep red of the dried cranberries, and the sprinkling of bacon on top it is a visually stunning meal to present to your family or guests. The first time I served this, my husband told me that he felt like he should have dressed up for dinner. And the same husband who doesn’t usually eat kale will gladly accepts seconds of this. We have had it many times since, and it has become a family favorite.
Feel free to experiment with different varieties of fish. We also really enjoy it with Swai, which is a lot more cost effective.
- 2 lbs wild-caught flounder filets
- 12 oz package bacon, cut into small pieces
- 1 large bunch kale, stems removed and torn into bite sized pieces (you may want more kale, depends on how much you like it!)
- 1/4 C dried cranberries
- 1/8 C sliced almonds
- 1-2 Tbsp lemon juice
- Salt and pepper to taste
- Preheat oven to 350.
- Prepare the flounder filets by patting dry, sprinkling with salt and pepper to taste, and placing into a foil lined pan. If desired, drizzle lightly with olive oil. Bake 10-15 minutes until golden brown and fish gently flakes when pricked with a fork.
- In a large skillet, cook the bacon pieces until crispy and brown. Remove the bacon to a paper-towel lined plate to cool and crisp. Reserve the bacon grease.
- Add the kale, cranberries, and almonds to the bacon grease in the hot skillet. Toss gently with lemon juice, and continue to cook until the kale is a bright green.
- On each plate, scoop a generous serving of the kale mixture. Add a flounder filet on top, and sprinkle generously with the bacon pieces.
- Pairs nicely with steamed vegetables and baked sweet potatoes.