Grilled Cod with Kale
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a recipe I absolutely love for busy weeknights: Grilled Cod with Kale. This dish comes together in just 45 minutes, making it perfect when you want something healthy but don't have hours to spend cooking. The cod is delicate and flaky, while the garlicky kale adds incredible depth and texture. What I really appreciate about kale is that it's packed with vitamins and antioxidants, so you're getting serious nutritional benefits with every bite. The beauty of this meal is its simplicity and affordability; quality cod and fresh kale won't break the bank, yet the flavors feel restaurant worthy. Trust me, this has become a go to in my kitchen.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- 1893 mlfresh kale(roughly chopped)
- 4 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 1½lemon(divided for juice and zest)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlsliced almonds(toasted)
- ¼ teaspoonred pepper flakes
- 118 mlvegetable broth
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. Pat the cod fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season with half the salt and pepper.
Tip: Dry fish prevents sticking and promotes better browning on the grill.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, then add the chopped kale in batches, stirring frequently until wilted, about 5-6 minutes.
Tip: Work in batches if your pan is small to ensure the kale cooks evenly without overcrowding.
- 3
Pour in the vegetable broth and remaining tablespoon of olive oil. Continue cooking for another 2-3 minutes until the kale is tender but still has a slight bite. Season with remaining salt, pepper, and red pepper flakes. Remove from heat.
Tip: The broth adds moisture and prevents the kale from drying out.
- 4
Place cod fillets skin-side down on the preheated grill. Cook for 4-5 minutes without moving them, then carefully flip and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Tip: Resist the urge to flip too early; let the skin develop a nice char for flavor.
- 5
Squeeze fresh lemon juice over the grilled cod and add the zest. Top with toasted almonds.
Tip: Add the lemon at the very end to preserve its bright, fresh flavor.
- 6
Divide the kale mixture among four plates and top each with a grilled cod fillet. Drizzle any pan juices from the kale around the plate and serve immediately.
Tip: Serve hot to enjoy the kale's warmth and the cod's delicate texture at their best.
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