Oven-baked haddock with kale

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15 min


30 min



Oven-baked haddock with kale

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.


  • 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


  • 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