Ingredients

Kale pesto

• 75 g kale
• 3 tbsp lemon juice or lime juice
• 50 g walnuts
• 1 garlic clove
• ½ tsp salt
• ¼ tsp ground black pepper
• 175 ml olive oil

Fish and zucchini

• 2 zucchini
• 1 tbsp lemon juice
• ½ tsp salt
• 2 tbsp olive oil
• 650 g white fish (thawed at room temperature, if frozen)
• ¼ tsp ground black pepper

Instructions

1. Start preparing the pesto by chopping the kale roughly. Place the kale, walnuts, lime and garlic in a blender or food processor, and purée until smooth. Season with salt and pepper. Add the oil towards the end and process a bit more. Set aside.
2. Rinse the zucchini and cut thinly with a sharp knife, slicer or mandolin. Put the slices in a bowl. Season with salt and pepper to taste, and dress with lemon juice and olive oil. Set aside.
3. Salt the fish on both sides and let sit for a few minutes. Wipe off excess liquid and brush with oil.
4. Grill or fry for a few minutes on each side. Add pepper and serve together with the zucchini and pesto.

Tip!

The pesto is a wonderful accompaniment to many different dishes—red meats, chicken, and roasted vegetables come to mind, but it also complements eggs, fried halloumi and salads. Leftover pesto can be stored in the refrigerator for 3-4 days or in the freezer for up to one month.