Kale is a wonderful, nutritious and tasty vegetable. If you can’t find kale, spinach is a good substitute. The combination with this cod makes for a tasty, light and healthy dinner.
Serves 6
6 pieces cod loins, about 120-150 g each
Dressing:
1 red chili, finely chopped, seeds removed
½ lemon, juice and zest
1 lime, juice and zest
2 tbsp soy sauce
1 tsp chili flakes
1 tsp rice vinegar
1-2 tbsp mango chutney
1 tbsp olive oil
Kale Cake:
500 g frozen Kale, chopped
4 eggs, beaten
150 g feta cheese, crumbled
100 ml crème fraiche
1 red onion, chopped
A few drops of Tabasco
Salt and pepper
Olive oil
Oven 200C
- Combine the ingredients for the dressing. Pour over the fish and marinate for at least 30 minutes.
- Thaw the kale and squeeze out excess liquid.
- Mix eggs, crème fraiche and feta cheese. Add the kale and onion. Season. Pour into a greased ovenproof casserole. Bake for 30 minutes.
- Place the fish in the oven for about 20 minutes.