I was so delighted to find one of my favourite vegetables, curly kale, on the market this weekend, something we don't see often in France. I was even more happy it was on the organic stand that has, over the last fourteen years, grown to three times its market pitch with the longest queue this weekend!
340 g /12 oz cod (skinned and fillet weight)
300 g /10 1/2 oz curly kale (you may want less if you want to serve rice or potatoes with it)
3 red onions
2 tablespoons of mustard (1 grainy and 1 smooth)
1 tablespoon of breadcrumbs
I simply mixed the two mustards, spread on to the top and sides of the 2 pieces of cod, sprinkle them with the breadcrumbs and seasoned. Roast in an oven at 200°c /400°f for 12-14 minutes and let stand for 3 minutes.
Slice the onions and fry for about 15 minutes on a low heat until browned. For the kale (as it was small and tender), I just cut down the length of each stalk so you have two halves. Bring a pot of water to the boil with a teaspoon of bicarbonate of soda (to keep it bright green) and put the kale in and cook for 5 minutes. Plunge into cold water and shake off the excess water and place on kitchen paper to dry. In a frying pan/skillet with the precooked red onions, cook together with the kale, mixing well for about 4 minutes.