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Halibut Or Cod With Cherry Tomatoes And Roasted Kale

Halibut or Cod with Cherry Tomatoes and Roasted Kale

AuthorJim BrownPrep Time10 minsCook Time30 minsTotal Time40 mins

This is a two pan wonder that's quick, delicious and easy to fix. You'e going to love it.

Kitchen Essentials

Prep

This is another one that we'll prep together. Just wash the kale ahead of time.

Ingredients

 1 -2 Pound Filet of Halibut or Cod
 1 pt Cherry or Grape Tomatoes - Halved
 1 Large Shallot - Minced
 2 Cloves Garlic - Minced
 2 tbsp Olive Oil Plus More For Dressing the Fish & the Kale
 1 tbsp Sherry or Red Wine Vinegar
 1 tsp Honey
 Salt & Pepper
 Lemon Zest From 1/2 Lemon
 Minced Basil & Mint for Serving
 1 Bunch of Kale - Removed From the Stems
1

Pre-heat the oven to 400 degrees. You'll need a non- reactive baking dish in the 9 X 13 size range and a rimmed baking sheet for the Kale. I'd suggest lining the baking sheet that you use for the kale with parchment paper for easy clean up.

2

Cut the cherry tomatoes in half, mince the garlic and the shallot and put them in the baking dish. In a bowl combine the 2 tbsp of EVOO, the vinegar and the honey. Season liberally with salt and pepper. Pour this over the tomatoes and toss to coat. Once the oven is preheated add baking dish to the middle rack.

We're going to let the tomato mixture cook for 15 minutes.

3

Pat the fish dry and season with salt and pepper and brush with olive oil.

We're going to take the kale off of the stem and put in a large bowl and dress it with olive oil and salt. We'll massage that into the kale and then put the kale on the parchment paper lined baking sheet.

At the 15 minute mark we'll add the kale to the oven and we'll take the baking dish with the tomato mixture out and move the tomatoes to the side and put the fish in the middle.

4

We'll return the fish and tomatoes back in the oven. We'll check the temp in about 10-12 minutes. The fish should flake easily with a fork.

Check on the kale. 12-15 minutes at 400 degrees is usually enough time for kale.

Dress the fish with the lemon zest and the herbs.

Enjoy!

Ingredients

 1 -2 Pound Filet of Halibut or Cod
 1 pt Cherry or Grape Tomatoes - Halved
 1 Large Shallot - Minced
 2 Cloves Garlic - Minced
 2 tbsp Olive Oil Plus More For Dressing the Fish & the Kale
 1 tbsp Sherry or Red Wine Vinegar
 1 tsp Honey
 Salt & Pepper
 Lemon Zest From 1/2 Lemon
 Minced Basil & Mint for Serving
 1 Bunch of Kale - Removed From the Stems

Directions

1

Pre-heat the oven to 400 degrees. You'll need a non- reactive baking dish in the 9 X 13 size range and a rimmed baking sheet for the Kale. I'd suggest lining the baking sheet that you use for the kale with parchment paper for easy clean up.

2

Cut the cherry tomatoes in half, mince the garlic and the shallot and put them in the baking dish. In a bowl combine the 2 tbsp of EVOO, the vinegar and the honey. Season liberally with salt and pepper. Pour this over the tomatoes and toss to coat. Once the oven is preheated add baking dish to the middle rack.

We're going to let the tomato mixture cook for 15 minutes.

3

Pat the fish dry and season with salt and pepper and brush with olive oil.

We're going to take the kale off of the stem and put in a large bowl and dress it with olive oil and salt. We'll massage that into the kale and then put the kale on the parchment paper lined baking sheet.

At the 15 minute mark we'll add the kale to the oven and we'll take the baking dish with the tomato mixture out and move the tomatoes to the side and put the fish in the middle.

4

We'll return the fish and tomatoes back in the oven. We'll check the temp in about 10-12 minutes. The fish should flake easily with a fork.

Check on the kale. 12-15 minutes at 400 degrees is usually enough time for kale.

Dress the fish with the lemon zest and the herbs.

Enjoy!

Halibut or Cod with Cherry Tomatoes and Roasted Kale
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