Cod with Sauteed Kale
Serves: 4
Ingredients
To make Cod with Sauteed Kale, you'll need:
FOR THE FISH: - 4 x 170g cod fillets
- 400g tinned tomatoes, finely chopped
- ½ red bell pepper, chopped
- 1 tsp. lemon zest
- 2 tsp. chopped thyme leaves
- Himalayan sea salt and black pepper, to taste
- 1 tbsp. fresh lemon juice
FOR THE KALE: - 450g kale, tough stems and ribs removed and cut into 1 inch strips
- 2 tbsp. olive oil
- 1 tbsp. red wine vinegar
- Dash of sea salt
Method
FOR THE FISH:- Preheat the oven to Gas Mark 7 or 210°C.
- Lightly spray or coat a 13x9” (33x23cm) ovenproof dish with coconut oil.
- Combine the tomatoes, peppers, lemon zest, thyme, salt and pepper in a saucepan and cook for 5-8 minutes until soft.
- Place the cod in the prepared baking dish and season with a pinch of salt and pepper.
- Bake in the preheated oven for around 15 minutes.
- Drizzle with a tablespoon of lemon juice.
FOR THE KALE: - Boil half a saucepan of water and drop in the kale. Boil the kale for around 10 minutes.
- Remove the kale from the heat, drain it, and set it to one side.
- Heat some oil on a medium-high temperature.
- Add the garlic and cook for about 1 minute, until it softens.
- Reduce the heat to low and add the kale. Simmer gently until everything in the pan is warmed through.
- Remove from the heat and stir in the vinegar and sea salt.
- Serve the cod on a bed of kale with the vegetable mixture on the side.
Nutritional Facts (Per Serving)
Calories 380 | Total Fat 8.1g | Saturated Fat 1.2g | Carbohydrates 19g | Fibre 5.3g | Protein 33g
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