3 cups torn kale leaves (from about 1 small bunch)
1 cup bulgur
3 ounces cured chorizo, thinly sliced
2 cloves garlic, chopped
¼ cup olive oil
Kosher salt and black pepper
4 6-ounce skinless cod fillets
4 lemon slices, plus more for serving
Fat 17g (6g saturated fat)
How to Make It
Heat oven to 350° F. Combine the kale, bulgur, chorizo, garlic, 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ¾ cup water in a 2-quart glass baking dish. Place the fish on the bulgur mixture, drizzle with 2 tablespoons olive oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Top with the lemon slices.
Cover tightly with foil and bake until the bulgur is tender and the fish is cooked through, 25 to 30 minutes.
Serve the fish on the bulgur and kale with lemon slices.
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