Roasted Triple Tail Recipe

Prepare the Fish

Preheat the oven to 400°F (200°C). In a bowl, season the triple tail fish fillets with olive oil, salt, black pepper, and lemon juice. Set aside to marinate while you prepare the other ingredients.

Roast the Fish

Place the marinated fish fillets on a baking sheet lined with parchment paper. Roast in the preheated oven for 15-20 minutes or until the fish flakes easily with a fork.

Make the Sauce

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the cherry tomatoes and cook until they start to burst, about 5 minutes.

Finish the Sauce

Pour in the fish stock and bring to a simmer. Add chopped parsley and red pepper flakes. Let it simmer for another 5 minutes, then remove from heat.

Prepare the Potatoes

Wash the fingerling potatoes thoroughly and cut them in half lengthwise. In a bowl, toss potatoes with olive oil, garlic powder, and salt.

Roast the Potatoes

Spread the potatoes on a baking sheet and roast in the same oven as the fish for 20-25 minutes, or until golden brown and tender.

Sauté the Kale

In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute.

Cook the Kale

Add the chopped Tuscan kale and salt, and sauté until the kale is wilted and tender, about 5-7 minutes. Remove from heat.