Kale-Wrapped Flounder with Lemon, Fennel, and Oregano


 (Jane Bruce)

  • Prep Time


  • Cook Time


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  • Servings


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.


  • 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


Step 1:

  • 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.

Step 2:

  • Using a sharp knife, cut the flounder into 4 even fillets and season both sides with salt.

Step 3:

  • Preheat the oven to 350 degrees and oil the bottom of a large glass baking dish with olive oil.

Step 4:

  • 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.

Step 5:

  • Pour the broth into the pan and drizzle remaining olive oil on top of the kale packets. Bake for 30 minutes.