PAN-FRIED TROUT WITH BACON & KALE POTATOES

MAKES 4 SERVINGS HANDS-ON TIME 40 MINUTES TOTAL TIME 40 MINUTES

4 strips bacon, coarsely chopped 350 g mixed mini potatoes, cut in scant ½-inch thick rounds (about 2½ cups) 5 cloves garlic, halved 12 sprigs thyme, divided 1 tsp salt, divided ¾ tsp pepper, divided half bunch Tuscan kale, chopped (about 4 cups) 4 skin-on trout fillets (each about 180 g) 2 tbsp canola oil 2 tbsp unsalted butter 8 caper berries (optional) ½ tsp sumac (optional) 1 lemon, sliced In cast-iron or heavy-bottomed skillet, cook bacon over medium heat, stirring, until lightly crisp, about 3 minutes. Add potatoes, garlic, 4 sprigs of the thyme and ¼ tsp each of the salt and pepper; cook, stirring occasionally, until potatoes are browned and beginning to soften, 6 to 8 minutes. Add kale; cook, stirring, until potatoes are tender and kale is wilted, about 2 minutes. Remove from heat; discard thyme. Transfer to platter; keep warm. Wipe pan clean.

Sprinkle fish with remaining ¾ tsp salt and ½ tsp pepper. In same pan, heat 1 tbsp of the oil over medium-high heat; add half of the fish, skin side down, 1 tbsp of the butter and 4 sprigs of the remaining thyme; gently press fish down with spatula for 15 seconds to prevent curling. Cook, tilting pan and spooning butter over fish frequently and flipping once, until fish flakes easily when tested, 4 to 5 minutes. Transfer to plate; wipe pan clean. Repeat with remaining oil, fish, butter and thyme, adding caper berries during last minute of cooking (if using). Remove from heat; discard thyme.

Divide potato mixture among plates; top with fish. Sprinkle with caper berries and sumac (if using). Serve with lemon.

PER SERVING about 533 cal, 37 g pro, 35 g total fat (10 g sat. fat), 18 g carb (2 g dietary fibre, 1 g sugar), 125 mg chol, 893 mg sodium, 1,182 mg potassium. % RDI: 9% calcium, 14% iron, 38% vit A, 68% vit C, 22% folate.