Contents of your meal kit:
catfish
spanish spice blend
purple potatoes
kale
sherry vinegar
smoked paprika aioli
Equipment needed: baking sheet, medium to large nonstick skillet
Finishing steps:
- Preheat oven to 425.
- “Crack” the spanish spice blend using a mortar & pestle or place spices on a cutting board and crush using the bottom of a heavy skillet
- Cut potatoes in half. On a baking sheet, toss potatoes with olive oil, cracked spices, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
- Meanwhile, rinse kale thoroughly. Remove leaves from stem by holding the stem in one hand and pulling the leaves in the opposite direction. Cut leaves into 1-inch ribbons.
- After tossing the potatoes, heat a small amount of oil in a medium or large nonstick skillet over med-high heat. Season both sides of catfish with salt & pepper. When oil is hot, add fish and cook 3-5 minutes per side, or until cooked through.
- Divide fish between plates and wipe out skillet. Heat a small amount of oil in the same skillet over med-high heat. When oil is hot, add the kale and season with salt & pepper. Cook until just wilted, 1-2 minutes. Add sherry vinegar and stir to distribute.
- Divide greens and potatoes between plates, and top fish with a little dollop of smoked paprika aioli. If you have a bit of extra aioli, it’s great on the potatoes too!