Cod Baked in Packets with Kale and a Spicy Mustard Sauce

Please share if you love it!

When folks would leave most of the food I served them on their plates, I used to take it personally and stew about it all – night – long.

Cod and Kale Packets

Cod and Kale Packets

What could I have done better?

Maybe I should have added this or that, and then they would have loved my dish?

Cod with Kale-002.JPG

That was the case with this recipe for baked cod. The cod disappeared quickly, but the kale came back to the kitchen untouched.

Mediterranean Chicken and Lentils

Mediterranean Chicken and Lentils

When it comes to easy dinners, I love a meal in a packet like these Mediterranean chicken thighs, so I decided to toss kale and cod with a spicy mustard sauce and wrap it up in a packet too!

Cod and Kale Packets

Cod and Kale Packets

Since kale tops my happy list, I was delighted when I opened my packet, but what about Mr. Mike?

The other member of the household wasn’t thrilled with his kale. In fact, the kale never left the plate. Good to know the cod and sauce were a hit!

We all have different tastes, don’t we? That’s why I’ve learned not to get my tail in a knot when food comes back to the kitchen untouched. After all, tomorrow is another day, and I’ll have another chance to turn out a tasty  meal.

Happy, healthy cooking!

Baked Cod with Spicy Mustard Sauce and Kale

4

Ingredients

  • 4 tablespoons spicy brown mustard
  • 2 tablespoon horseradish sauce
  • 2 tablespoons lemon juice
  • ½ cup onion, finely chopped
  • 2 tablespoon thyme, minced
  • 8 cups kale, chopped
  • 1 pound cod, 4 each filets
  • ½ cup parsley, chopped

Instructions

  1. Preheat oven to 350 degrees and spray 4 large sheets of foil with cooking spray.
  2. Combine mustard, horseradish sauce, lemon juice, onion and thyme in a bowl.
  3. Top each piece of foil with two cups of greens and lightly season with salt and pepper.
  4. Top greens with a filet of cod, lightly seasoning with salt and pepper. Top each piece of cod with 1/4 of the sauce mixture and fold the foil together to make a packet.
  5. Bake for 25 minutes until cod is cooked through.
  6. Serve sprinkled with parsley.

Notes

Calories: 171kcal Weight Watchers PointsPlus 4 Saturated fatty acids: 0.32g Monounsaturated fatty acids: 0.60g Polyunsaturated fatty acids: 0.84g Total fat: 1.76g Calories from fat: 15 Cholesterol: 53mg Carbohydrate, by difference: 18.24g Total dietary fiber: 4.44g Protein: 23.03g

http://motherrimmy.com/baked-cod-and-kale-recipe/

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Comments

  1. says

    I’ve had a hard time learning to handle “food rejection” too. Mine is more of an issue with baked goods – as much as people rave about my baking, my family for some reason always will choose to snack on a storebought item over whatever I just made (but get upset at the same time if I bake something and don’t at least offer it to them). I have to remind myself that it isn’t personal, it isn’t about my being a good or a bad baker – it’s just one of those things. I bake for me, and I’m learning how to let that be enough.

    • says

      You are so right. It isn’t about your baking skills, but that we all have different tastes, and what appeals to some doesn’t appeal to others. I love that you bake for you – I’m learning to do that myself. I love tofu, but no one else in the family does. That’s why I bought some today and plan on making something I love with it. They might have to figure out their own dinner for the night. :)

  2. says

    Kale can be a tough sale. I’ve never cooked kale this way, so I’ll need to give it a try. It sounds delish! And I know for sure the cod is delish – this is one of the tastier ways to cook any fish. I’m getting better at handling food rejection. Kinda. Sorta. ;-) Good stuff – thanks.

    • says

      Ha! That’s exactly what I did. I find it interesting was appeals to some folks and what doesn’t, don’t you? Example is that I’m not a mushroom fan, yet most folks adore them. :)

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