Baked White Fish with Kale

First, clean the kale by removing the long stems and keeping only the leaves. Wash all the leaves off with cold water to remove any dirt. Chop the kale into bite size pieces and set to the side.

Next, make a bowl out of aluminum foil. (click on the related blog link for a photo). Put all of the kale into the aluminum foil bowl. Cover the kale evenly with with 4 Tablespoons red wine vinegar, 2 Tablespoons of Italian seasoning, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 Tablespoons of olive oil.

Then, take the the frozen fillets and rub each with 1/2 Tablespoon of olive oil and 1/2 teaspoon of salt. Then, lay the fillets over the kale. Then, sprinkle the tops of the fillets with 1/2 teaspoon of red pepper and 1/2 Tablespoon of Italian seasoning. You can add more salt of red pepper after cooking if desired.

*I do only recommend using frozen fillets because it turns out better from my experience.*

Cover the top of the ‘bowl’ with more aluminium foil and make sure there are no holes. This will allow for the fish and kale to steam in the oven. Put the ‘bowl’ in the oven for 30 minutes to a hour at 375 degrees F. The cooking time will depend on the size of each frozen fillet. So, check after 30 minutes. Cook until each fillet is white and flaky.