Oven-baked haddock with kale


  • Prep Time15 mins
  • Total Time30 mins
  • Makes4 servings
Oven-baked haddock with kale

Photo, Erik Putz.

Chatelaine Triple Tested

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