Kale-Wrapped Flounder with Lemon, Fennel, and Oregano Recipe
Daily Value: 8%
Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free
|Folic Acid (B9)||34µg||9%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
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 ounces 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 tablespoons olive oil or grapeseed oil
- 1/4 cup chicken or vegetable broth
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.
Recipe DetailsServings: 4
Special Designations: Nut-free, Dairy-free, Low-fat, Healthy
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