Name: Kale-wrapped Braised Fish with Citrus Cilantro Sauce
Cuisine: Ketogenic
Ingredients: 2 pounds Bluefish, sardines, bonito, or mackerel; 12-15 Kale leaves; 1/4 cup lemon juice; 1/4 cup olive oil; 1 Cup fish, vegetable broth, or white wine w/shallots; 1 tablespoon chopped cilantro/coriander; 2 tablespoon chopped parsley; 1/2 tablespoon fresh oregano ( or 1 teaspoon dried); 2 cloves garlic, smashed & chopped; 1 sweet Orange, sliced in circles, 1/2 teaspoon orange zest; 1/2 Cup scallions/spring onion, pale green parts only; Bunch of parsley, not chopped; 1 leek, pale green parts sliced thinly

Yields1 Serving

2 pounds Bluefish, sardines, bonito, or mackerel

12-15 Kale leaves

1/4 cup lemon juice

1/4 cup olive oil

1 Cup fish, vegetable broth, or white wine w/shallots

1 tablespoon chopped cilantro/coriander

2 tablespoon chopped parsley

1/2 tablespoon fresh oregano ( or 1 teaspoon dried)

2 cloves garlic, smashed & chopped

1 sweet Orange, sliced in circles, 1/2 teaspoon orange zest

1/2 Cup scallions/spring onion, pale green parts only

Bunch of parsley, not chopped

1 leek, pale green parts sliced thinly

1. Clean or have your fish cleaned at your grocer, remove heads. Wash and drain, open fish with a sharp knife, leaving bones on.

2. In a medium bowl, mix in olive oil, lemon juice, garlic, cilantro, parsley, salt and pepper to a thick consistency. Use half of the sauce pouring lightly in to each fish, fold it back, let sit for no longer than 30 minutes.

3. Wash kale leaves, wrap one piece of fish in each kale.

4. Align wrapped kales in a large baking dish or tray, pour broth or wine from sides around them.

5. Place orange slices at sides, top with bunch of parsley, leeks and remaining sauce, cover, bake 25 minutes at 320F/160C. Uncover, turn heat up to 410F/210C, bake 3-5 minutes till parsley and leeks on top gets crispy.

6. Bring out of oven, place wrapped kales on plate, top with sauce and oranges.

CategoryDinner, LunchCuisineKetogenic

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Ingredients