The addition of butter gives this mild, flaky fish a rich flavor that pairs well with the dryness of the white wine, while the pine nuts add a crunchy component to the juicy tomatoes and silky steamed kale.
- Heat a small skillet over medium heat until hot.
- Add the pine nuts and cook, shaking the pan, until aromatic and lightly browned–this will happen quickly, so make sure to keep an eye on them!
- Preheat the oven to 425°F.
- Season the fish well with salt and pepper. Place on the parchment paper.
- Divide the shallots, garlic, tomatoes, kale, butter, and wine between the pieces. Seal tightly and bake for 8 minutes. Remove and open carefully.
- At the table, top with the parsley and pine nuts.
Recipe by Yasmin Fahr
Yasmin Fahr is a food writer and author of the cookbook, Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin (as you’ll soon see). She attended Cornell University and then completed a Master’s degree in Food Studies from New York University. Her writing and recipes have appeared online and in print publications such as The Kitchn, Washington Post, Epicurious, TASTE, Bon Appetit, Serious Eats, Food & Wine, Olive, and The Telegraph and others. She currently lives in NYC with previous stints in London and Los Angeles. Please say hi to her online at @yasminfahr!