Recipe: Haddock and kale parcel recipeServes 4
1 large foil roasting bag
1 fresh whole haddock fish (if frozen, defrost thoroughly in fridge before using - ensure there are no ice crystals in the inner cavity)
2 cups purple kale, shredded
1 medium lemon grass stick, cut into 1 inch pieces
1/4 cup salted butter, softened
1 tbsp. fresh cilantro, chopped
1 tbsp. fresh parsley, chopped
3/4 cup smooth peanut butter
1 tbsp. hot chili sauce
1 tbsp. thick coconut milk
1 tsp. Thai green curry paste
1 shallot, finely chopped
cilantro sprigs to garnish
Preheat oven to 375 F (175 C). Grease inside of roasting bag and put it on a heatproof cookie sheet.
Using a food processor, blend butter, cilantro, parsley, peanut butter, hot chili sauce, coconut milk, curry paste and shallot for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.
Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside.
Wash haddock fish with water. Place fish inside the roasting bag and top with the kale, lemon grass and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.
Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight. Serve hot garnished with cilantro sprigs, accompanied by a salad.
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Recipe: Haddock and kale parcel recipe