Roasted Cod with Kale
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners when I want something healthy but don't have much time. Roasted cod with kale comes together in just 40 minutes from start to table, and it's incredibly affordable since both cod and kale are budget friendly. The kale is packed with vitamins and minerals that keep you feeling energized, while the flaky white fish is lean and satisfying. The whole dish gets tossed with garlic, lemon, and a touch of red pepper flakes for brightness and warmth. Trust me, this simple combination tastes far more impressive than the minimal effort it requires.
Ella x
Ingredients
- 4cod fillets(about 6 oz each)
- 1893 mlfresh kale(chopped into bite-sized pieces)
- 5 tablespoonsolive oil
- 4garlic cloves(minced)
- 1lemon(zested and juiced)
- 3 tablespoonsbutter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 3 tablespoonsparmesan cheese(grated)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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