Oven-baked haddock with kale

Prep 15 min
Total 30 min
Serves 4

Fresh and flavourful, this recipe (from our shop once and eat for a week collection) is a cinch to make. Toss everything together, divide among four packets, top with haddock and bake.



1/2 796-mL can
plum tomatoes, drained and chopped (about 1/2 cup)
100 g
cured chorizo sausage, chopped (about 1 cup)
garlic cloves, minced
2 tbsp
8 cups
sliced kale, (packed)
haddock fillets, about 150 g each
1/4 tsp
1/4 tsp
hot-red-chili flakes


  • POSITION rack in lower third of oven. Preheat to 400F.
  • LAY 4 large sheets of parchment (or foil) on counter. Fold each in half diagonally, then open and lay flat.
  • STIR tomatoes with chorizo, garlic and olive oil in a large bowl. Add kale and toss to combine. Divide vegetable mixture among parchment sheets. Lay 1 haddock fillet over each portion of vegetables. Sprinkle fish with salt and chili flakes. Season with fresh pepper.
  • FOLD each piece of parchment in half over the fillets. Double-fold all edges to seal completely and form a packet. Place packets on a large baking sheet. Bake in lower third of oven until fish is cooked through, 12 to 15 min. Place packets on plates and serve immediately.


Calories 386
Protein 40 g
Carbohydrates 17 g
Fat 19 g
Fibre 4 g
Sodium 697 mg
Excellent source of Vitamin A

Issue: March 2015

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Photo credit: Photo, Erik Putz.

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