Pan fried fish with kale and kumara
Photo by Guy Coombes
- Place the kumara in a pot of salted water and boil for 10 minutes until soft. Drain. Using a fork, mash roughly leaving it quite chunky.
- In a large frying pan, melt the butter and oil. Add the garlic, cooking for 2 minutes. Add the kumara and cook until crispy. Toss in the kale, rosemary and capers and continue to cook until the kale has wilted. Add the lemon zest and juice.
- Heat another pan with a little butter. Cook the fish fillets for 3 or 4 minutes each side or until cooked through. Season with salt and pepper.
- Place kumara on plates and top with fish. Serve with a squeeze of lemon and lemon wedges.
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