Barramundi with creamy kale

The creamy kale with this is really really rich and delicious. I am definitely making this as a side again in the future.

INGREDIENTS:

2 5oz barramundi fillets

0.5 tsp equal parts garlic powder, paprika, and Italian herbs

3 oz green kale

1 whole Roma tomato

2 oz cream cheese

1 oz parmesan cheese, grated

1 whole lemon

2 oz yellow onions

1 whole yellow squash

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. Remove & discard thick center stems from green kale. Finely chop leaves.

3. Small dice Roma tomato into 0.25 inch pieces.

4. Zest whole lemon over a small bowl. Quarter the lemon.

5. Trim ends off yellow squash and discard. Halve lengthwise. Lay flat and slice across into 0.25 inch thick half moons.

6. Pat barramundi fillets dry with paper towels. Season both sides with salt, pepper, and half the herb blend.

7. Heat 1.5 tbsp cooking oil into medium non-stick pan over medium-high heat. Add barramundi to the hot pan, skin-side up. Sear 3-4 minutes.

8. Transfer barramundi, skin-side down, to a lightly oiled, foil-lined baking sheet. Roast for 6-8 minutes or until fully cooked (internal temperature of 145 degrees).

9. Heat 2 tbsp butter in large saute pan over medium-high heat. Add yellow onions to hot pan, cooking for 2-3 minutes or until the onions are translucent.

10. Add kale and 0.25 cup water to pan. Cook until leaves are wilted, about 2-3 minutes.

11. Add cream cheese, parmesan cheese, tomato, lemon zest, and 1 tbsp butter. Squeeze juice from 2 lemon wedges over the pan, avoiding seeds. Salt and pepper to taste. Stir to combine. Cook 1-2 minutes, or until cream cheese is fully incorporated. Remove from heat.

12. Heat 1 tbsp cooking oil in pan used for barramundi over medium-high heat. Add squash to hot pan. Season with 0.25 tsp salt, pinch of pepper, and remaining herb blend. Cook 3-4 minutes or until squash is tender.

13. Divide herb-seasoned barramundi between plates. Serve creamy kale next to barramundi. Pile sautéed squash to the side. Garnish with remaining lemon edges.

This recipe serves two.

MACRO INFO:

650 Calories, 48g Fat, 13g Net Carbs, 40g Protein