HADDOCK MEDITERRANEAN WITH KALE

HADDOCK MEDITERRANEAN WITH KALE image

Yield Serves 4.

Number Of Ingredients 6

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2 pounds boneless, skinless haddock fillets (cod or other firm white fish will work, too)
6 plum tomatoes, chopped
3/4 cup roughly chopped Calamata olives
3 to 4 green onions (scallions), sliced
1 TBS of a pure, fruity olive oil (I love Bertoli's virgin)
Salt and freshly ground pepper, to taste

Steps:

Spray a glass baking dish with Pam and lay fish fillets in the dish. Combine chopped tomatoes, olives, scallions, olive oil, salt and pepper and mix. Let flavors blend for about 10 minutes. Spoon tomato mixture generously over the fish and bake, covered, in a 350-degree oven for about 20 minutes (depending on thickness of fillets) or until fish flakes easily but isn't dried out. While fish is baking, wash a generous bunch of fresh kale, remove any woody stems from end and chop. Steam for about 10 minutes, or until just wilted. Toss lightly with Smart Balance margarine, salt and pepper. Serve fish fillets on top of a bed of kale, spooning pan juices over all.