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  • Writer's pictureCheryl Patella

Herby Mediterranean Fish (or Chicken) with Wilted Greens & Mushrooms

Updated: Mar 30

Active: 25 mins Total:  25 mins  Servings: 4 Nutrition Profile: Per Serving: 214 calories; protein 18g; carbohydrates 11g; dietary fiber 3g; sugars 4g; fat 11g; saturated fat 2g; cholesterol 45mg; potassium 736mg; sodium 598mg. Ingredients • 3 tablespoons olive oil, divided         • ½ large sweet onion, sliced    • 3 cups sliced cremini mushrooms     • 2 cloves garlic, sliced • 4 cups chopped kale        • 1 medium tomato, diced        • 2 teaspoons Mediterranean Herb Mix (see Associated Recipes), divided • 1 tablespoon lemon juice     • ½ teaspoon salt, divided     • ½ teaspoon ground pepper, divided • 4 (4 ounce) cod, sole, or tilapia fillets or boneless, skinless chicken breasts • Chopped fresh parsley, for garnish Directions

  1. Step 1 Heat 1 Tbsp. oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add mushrooms and garlic; cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, 4 to 6 minutes. Add kale, tomato, and 1 tsp. herb mix. Cook, stirring occasionally, until the kale is wilted and the mushrooms are tender, 5 to 7 minutes. Stir in lemon juice and 1/4 tsp. each salt and pepper. Remove from heat, cover, and keep warm.

  2. Step 2 Sprinkle fish (or chicken) with the remaining 1 tsp. herb mix and 1/4 tsp. each salt and pepper. Heat the remaining 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add the fish (or chicken) and cook until the flesh is opaque-chicken browned, 2 to 4 minutes per side, depending on thickness. Transfer the fish (or chicken) to 4 plates or a serving platter. Top and surround the fish with the vegetables; sprinkle with parsley, if desired.

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