Our first submission - TANGY FISH & KALE STACK - from Jenna Obeid

So excited to get out first recipe submission from Jenna Obeid! Looks great too!

Jenna Obeid is a current dietetics student who has completed Bachelor of Food Science and Nutrition at Deakin University in Melbourne. She is now studying her masters at the University of Canberra and is a student representative for the Dietitians Association of Australia ACT branch executive. Jenna is a proactive and self-motivated individual, and has a strong dedication to professional development in the area of nutrition and dietetics. She is passionate about food and living a healthy lifestyle, and enjoys blogging and writing in the area of nutrition.

 

Jenna, (twitter handle @jennaobeid ), has already started blogging with her site Cheering for Nutrition . You can find her on Linkedin too.

 

Here is her recipe

 

TANGY FISH & KALE STACK

There’s nothing like a hit of protein, some good fats and a serve of green leafy veggies to improve your health!

This recipe includes just that…

(preparation time: 5 minutes, cooking time: 10 minutes)

 

Ingredients:

 

(serves 1 - just make more if you're cooking for others too!)

• 1 white fish fillet

• 1 teaspoon Alfa One rice bran oil spread

• 1 cup fresh kale

• Half a lemon

 

Method:

 

1.       Spread rice bran oil spread over each side of the fish fillet.

2.       Place fish fillet in a hot, large non-stick pan. Heat on high.

3.       While the fish is sizzling away, throw the kale in a bowl of boiling water for 10 seconds.

4.       Remove kale and strain.

5.       Once the fish fillet is golden on one side, flip it over (if the fillet is thin, you should only need to cook each side for a few minutes).

6.       Place kale in the pan with the fish. The kale shouldn’t stick from the rice bran oil spread that is already in the pan. Let the kale sauté.

7.       Once cooked, remove the fish and place on a plate for serving.

8.       Squeeze half a lemon’s juice over the kale. The pan should smoke up, so just do this at the last minute before removing the kale.

9.       Serve kale on top of the fish so the fillet can absorb the lemon juice.

10.   Enjoy!