Oven-baked haddock with kale

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PREP TIME

15 min

TOTAL TIME

30 min

Serves

Photo, Erik Putz.

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.

Ingredients

1/2 796-mL can plum tomatoes , drained and chopped (about 1/2 cup)
100 g cured chorizo sausage , chopped (about 1 cup)
3 garlic cloves , minced
2 tbsp olive oil
8 cups sliced kale , (packed)
4 haddock fillets , about 150 g each
1/4 tsp salt
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 (per serving)

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