Kale, Lemon, Artichoke, and Caper Fish Packets

kale-lemon-artichoke-fish-packets
Photo by Johnny Miller
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 304 calories
    • Fat 15 g (2g saturated fat)
    • Cholesterol 65 mg
    • Sodium 859 mg
    • Protein 31 g
    • Carbohydrate 13 g
    • Sugar 0 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 111 mg

Heat oven to 425° F. Place the fish, kale, lemon, artichoke hearts, oil, 1 teaspoon salt, and 1/2 teaspoon pepper on 4 11-by-15-inch pieces of parchment, dividing evenly. Fold the parchment over the fish, then seal each packet by folding the edges over twice.

Transfer the packets to a baking sheet. Bake until the fish is opaque throughout, 12 to 14 minutes.

Transfer the packets to plates and use scissors to make a small X in the top of each packet. Tear open carefully (they will probably release steam) and top with the capers.

Ingredients

  1. Check 4 6-ounce pieces boneless, skinless cod, salmon, or bass
  2. Check 4 cups packed torn kale leaves
  3. Check 1 lemon, sliced
  4. Check 1 cup halved artichoke hearts
  5. Check 1/4 cup olive oil
  6. Check Kosher salt and black pepper
  7. Check 2 tablespoons capers

Directions

  • Heat oven to 425° F. Place the fish, kale, lemon, artichoke hearts, oil, 1 teaspoon salt, and 1/2 teaspoon pepper on 4 11-by-15-inch pieces of parchment, dividing evenly. Fold the parchment over the fish, then seal each packet by folding the edges over twice.
  • Transfer the packets to a baking sheet. Bake until the fish is opaque throughout, 12 to 14 minutes.
  • Transfer the packets to plates and use scissors to make a small X in the top of each packet. Tear open carefully (they will probably release steam) and top with the capers.