Pan-Seared Cod & Lemon Butter

Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a medium pot, combine the rice, saffron, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, place the chopped kale on top of the rice. Reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and stir to combine. 

Meanwhile, on a large plate, combine the flour and spice blend. Pat the fish dry with paper towels. Season on both sides with salt and pepper. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour (shaking off any excess flour). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fish. Cook 2 to 3 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a separate plate. 

*An instant-read thermometer should register 145°F.

Meanwhile, quarter and deseed the lemon. To the pan of reserved fond, add the juice of 2 lemon wedges, 1 tablespoon of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook on medium, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined and the liquid is slightly reduced. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

To the pot of kale rice, stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished kale rice. Top the fish with the sauce. Serve the remaining lemon wedges on the side. Enjoy!