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Categories:Viewed: 52 - Published at: 6 years ago
Ingredients
- 4 x 4 oz. chunky white fish fillets, like cod or haddock
- 2 garlic cloves, sliced
- 2 pieces jarred ginger, chopped, plus 1 tbsp ginger syrup from the jar
- 8 Peppadew peppers from a jar, drained and sliced
- 2 tbsp tamari sauce
- Nonstick cooking spray
- 8 oz. bag sliced curly kale
- Juice of 1/2 lemon
Method
- Heat the oven to 400 F. Put the fish fillets into an ovenproof dish, and scatter them with garlic slices, chopped ginger, and sliced peppers.
- Mix together the ginger syrup and tamari sauce in a bowl, and then pour over the fish fillets, and season generously with ground black pepper.
- Bake for 15-20 minutes until the fish is cooked and flakes easily.
- Heat a large nonstick wok or frying pan coated with nonstick cooking spray. Stir-fry the kale for 5 minutes with 4 tbsp water until just tender. Squeeze the lemon juice over top, and serve the fish and juices with the kale.
