Oven-Baked Haddock With Kale
2
- Prep Time15 min
- Total Time30 min
- Makes4 servings
(Photo: Erik Putz)
Fresh and flavourful, this recipe 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 40g, Carbohydrates 17g, Fat 19g, Fibre 4g, Sodium 697mg.
Excellent source of Vitamin A.
Find more of our best quick weeknight dinners, including Gnocchi Shepherd’s Pie and Cauliflower Farro Bowls.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.