Pan fried fish with kale and kumara

Guy Coombes

Ingredients

400 g	Golden kumara, peeled cut into chunks (Main)
1 Tbsp	Butter, for kumara, and extra knob butter for frying fish
1 Tbsp	Olive oil
3 cloves	Garlic, sliced
60 g	Kale leaves, chopped
1 tsp	Chopped rosemary
1 Tbsp	Capers
2	Lemons, 1 zested and juiced, the other cut into wedges for serving
4	Fish fillets, 150g each (Main)

Directions

1. 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.
2. 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.
3. 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.
4. Place kumara on plates and top with fish. Serve with a squeeze of lemon and lemon wedges.

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