King George Whiting with Kale, Pomegranate and Butternut Squash

By Pete Evans

King George Whiting with Kale, Pomegranate and Butternut Squash

King George Whiting with Kale, Pomegranate and Butternut Squash. Pair fragrant Jacob’s Creek Reserve Barossa Riesling with this fresh and seasonal salad, perfect for summer entertaining.

Pair fragrant Jacob’s Creek Reserve Barossa Riesling with this fresh and seasonal salad, perfect for summer entertaining.

Half of 1 butternut squash

3 cloves garlic

1 Tablespoon coconut oil

Sea salt, to taste

1 King George whiting, filleted, skin-on, pin bone removed

2 cups packed shredded kale

1 pomegranate, seeds only

1 shallot

Juice of ½ lemon

Zest of 1 lemon

½ Tablespoon sea salt

Maple Mustard Dressing

2 Tablespoons olive oil

1 teaspoon apple cider vinegar

Pinch sea salt

1 teaspoon pure Maple syrup

1 teaspoon Dijon mustard

 

1 Preheat oven to 400°F.

2 Peel the squash, cut it in half lengthwise and scoop out the seeds. Cut into cubes. Toss with oil, minced garlic and sprinkle with sea salt. Place on a parchment-lined baking sheet. Roast until fork-tender, not mushy (approx. 30-40 minutes)

3 While the squash is roasting, shred the kale by slicing it in very thin strips. Add the juice of ½ lemon, a pinch of sea salt and massage into kale to wilt. Set aside.

4 Pan fry the whiting skin-side down until the skin is crispy and the fish is cooked. Season and reserve until needed.

5 Make dressing by whisking all ingredients together. Pour over kale, toss to coat.

6 When the butternut squash has finished roasting, remove from oven and let cool for 5 to 10 minutes.

7 Add to kale and mix. Toss with sliced shallot, pomegranate seeds, and garnish with lemon zest. Season to taste.

Serve with the fish.

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