Poached white sea fish with spicy cavolo nero

Jump to Recipe

This recipe is a shortcut to how my dad was making fish. He would boil the whole fish and then we would have the fish soup with rice as a starter and the meat with cooked potatoes and Swiss chard as a main dish. This was one of my favorite meals growing up and probably with this dish, I fell in love with eating with my hands!

For this quicker version I use fish fillets which cook in minutes and I serve them with spicy Cavolo nero. It is also crucial to have good bread on a side, to pick up all the salty juices, lemon and olive oil with. I like to use ciabatta or walnut baguette. But any rustic bread will do.

Poached white sea fish with spicy cavolo nero

Course: Savory dishes


Total time






  • 4 fillets of Plaice or any other white flesh sea fish

  • 200 gr Cavolo nero

  • 4-6 cloves of garlic

  • 2 lemons

  • Salt

  • Chili

  • 3 anchovies fillets

  • Olive oil

  • 1 handful of parsley

  • Bread


  • Chop half the garlic finely and the other half into slices. Wash the kale and remove the hard middle parts. Cut one lemon into slices.
  • In a wide pan, on medium-high heat, heat up the olive oil then add finely chopped garlic, anchovies and chili. Stir around until the garlic is fragrant and has gotten a little color and anchovies have melted.
  • Add kale, stir a little then put the lid on and let it wilt. Salt, cook for another minute then remove from heat.
  • Fill a wide pan with water. Add parsley, garlic, lemon slices, 1-2tablespoond of olive oil and fish fillets. Bring the heat to medium and cook until the fish is just cooked through. This takes 2-3minutes.
  • Remove the fish from the cooking water and drain. Place on a serving plate and top with a few parsley leaves and garlic slices which have been cooking with the fish. Add a few spoonfuls of kale on the side, a slice of bread and a lemon wedge. Drizzle over some olive oil and serve!

Recipe Video



Leave a Reply

Your email address will not be published. Required fields are marked *