Updated Oct 9, 2018Chatelaine
- 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.