Oven-baked haddock with kale
Prep 15 min
Total 30 min
Serves 4
Updated Oct 9, 2018
Chatelaine
Ingredients
1/2 796-mL can
100 g
3
garlic cloves, minced
2 tbsp
8 cups
4
haddock fillets, about 150 g each
1/4 tsp
1/4 tsp
hot-red-chili flakes
Instructions
- 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.
Nutrition
Calories 386, Protein 40 g, Carbohydrates 17 g, Fat 19 g, Fibre 4 g, Sodium 697 mg. Excellent source of Vitamin A
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