Roasted Cod with Kale

Instructions

1. 1

   Preheat oven to 425°F. Line a large baking sheet with parchment paper and divide it into two sections.

   Tip: Having separate sections helps you manage different cooking times for the kale and cod.

2. 2

   Toss the chopped kale with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper. Spread on one side of the baking sheet.

   Tip: Don't overcrowd the kale; spread it in a single layer for crispier results.

3. 3

   Roast the kale for 8-10 minutes until the edges turn golden and crispy. Remove and set aside.

   Tip: Watch carefully as kale can burn quickly; timing varies by oven.

4. 4

   Pat the cod fillets dry with paper towels and place on the other side of the baking sheet.

   Tip: Drying the fish ensures better browning and prevents excess moisture.

5. 5

   Brush cod fillets with 1 tablespoon of olive oil and season with salt, pepper, and remaining garlic. Top with grated Parmesan.

   Tip: Don't season too early to prevent the salt from drawing out moisture from the fish.

6. 6

   Roast the cod for 12-15 minutes until the flesh flakes easily with a fork and is opaque throughout.

   Tip: Cooking time depends on fillet thickness; check for doneness at the thickest part.

7. 7

   While the cod cooks, melt butter in a small saucepan over low heat. Stir in lemon zest, lemon juice, and red pepper flakes.

   Tip: Keep the heat low to prevent the butter from browning too much.

8. 8

   Divide roasted kale among four plates and top each with a cod fillet. Drizzle with the warm lemon butter sauce and serve immediately.

   Tip: Serve right away while the kale is still crispy and the fish is warm.