(Jane Bruce)
Riffing off the idea of steaming fish in banana leaves and baking fish in aluminum foil packets, using hardy kale leaves as a wrapper for delicate flounder gives you a neat little package whose crispy edges add a great texture. The aromatic fennel with herbs like fresh oregano and parsley plus the zing of lemon juice make it extra flavorful.
Cook Time:
Prep Time:
Total Time:
Servings: 4
Ingredients:
4 Large kale leaves
10 ounce flounder fillet
1/2 teaspoon salt
4 Round slices of lemon
1/3 cup chopped parsley
1/4 cup chopped oregano
1/4 cup shaved fennel
Cracked pepper, to taste
2 tablespoon olive oil or grapeseed oil
1/4 cup chicken or vegetable broth
Preparation:
Boil salted water in a large pot and blanch the kale leaves for about 30 seconds, then place them in an ice water bath, remove and set aside on a kitchen towel.
Using a sharp knife, cut the flounder into 4 even fillets and season both sides with salt.
Preheat the oven to 350 degrees and oil the bottom of a large glass baking dish with olive oil.
On a clean work surface, take 1 kale leaf and place a lemon round, followed by some parsley, oregano, and fennel in the middle. Sprinkle some cracked pepper on top then place a flounder fillet on top and fold or roll the edges in and place in the baking pan seam-side down. Repeat with the other fillets.
Pour the broth into the pan and drizzle remaining olive oil on top of the kale packets. Bake for 30 minutes.
Fun stories about food, relationships, the great outdoors and more.