Kale is known for its versatility in the kitchen and makes the perfect addition to any summer meal plan. It is therefore unsurprising that the nutritious leafy vegetable has grown in popularity with the likes of Beyoncé and Gwyneth Paltrow.
Roasted Cod on Cavolo Nero
Kale is virtually fat free low in calories, whilst being an excellent source of essential vitamins and minerals. From salad to stir fry kale provides a healthy option, whether you're looking to slim down or simply eat more healthily this summer.
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Ingredients
- 4 x 150g cod fillets
- 25g capers
- 25g black olives, sliced
- 3 tbsp extra virgin olive oil
- 300g vine on cherry tomatoes
- 400g pack cavolo nero, sliced
- Half x 15g pack chives, chopped
- Half x 20g pack parsley, chopped
Method
- Preheat the oven to 200°C, gas mark 6. Place the cod on a greased baking tray.
- Mix together the capers, olives and oil, season and spoon over the fish. Add the tomatoes to the baking tray. Bake for 15-20 minutes.
- Meanwhile, boil the cavolo nero for 6-8 minutes. Drain and return to the pan. Stir in the herbs and the juice from the cod.
- Divide the cavolo nero between 4 plates and top with the cod and tomatoes.
Tip: Replace the olives with some chopped herbs and sun-dried tomatoes.
Recipe courtesy of www.DiscoverKale.co.uk
Tagged in Recipes