Get Baked: Kale and Haddock

This one pan kale and haddock situation is perfect as a quick dinner.

Haddock gets super flaky when cooked and tastes mild and slightly sweet, which is perfect paired with slightly bitter kale. Like all fish, getting it from the grocery store works but a fishmonger is great. Look for fresh, moist white fillets with no grey tinge. You could maybe use halibut or sole, but that’s more expensive, and you could use tilapia or another white fish, but haddock is just a little more substantial while still tasting light.

Instead of serving the haddock on a bed of kale, you just dump the kale in on top. The haddock is so flaky that it will probably completely fall apart when you serve it, so the kale keeps things looking pretty.

This is one of those recipes where amounts are more or less suggestions rather than actual rules, especially when it comes to seasoning. You might want way more lemon on everything, or none at all. You might want two bunches of kale instead of one. Follow your heart.


Kale and Haddock

Recipe from Jamie Germaine


olive oil
1 bunch kale
Handful of parsley
1 small red onion
1/2 a lemon, freshly squeezed
1 egg
panko bread crumbs
1/3 to 1/2 haddock fillets per serving, approximately
vegetable oil
salt and pepper

For reference, the amount in these pictures made about five servings.

For reference, the amount in these pictures made about five servings.


1. Wash the kale and separate the leaves from the stems. Coarsely chop the leaves. Chop the onion into smallish chunks. Chop the parsley. Heat some olive oil in a large frying pan over medium-high heat. Add the onions with some salt and pepper, stirring often so they don’t stick. When they brown and start to soften, add the kale. Cook until it turns bright green, stirring often. Add the parsley and some of the lemon to taste, mix it in, and remove everything from the heat. Set the kale aside in a bowl.

2. Break the egg into a bowl large enough to dip the fish into, and scramble it. Sprinkle some breadcrumbs over a large plate. Remove the skin from the haddock if you haven’t already. Dip each fillet into the egg and then into the breadcrumbs — aim for a light dusting rather than a solid coating, but make sure you get both sides. Season with salt and pepper to taste. Add some vegetable oil to the same pan you cooked the kale in and heat on medium-high heat. When it’s hot, add the fillets and cook for 3 to 4 minutes on one side, until they’re a little crispy. Gently flip and cook on the other side for another few minutes. The haddock will be finished when it gets super flaky.

3. Spread the kale on top of the fish in the pan. Serve with sweet chili sauce or freshly squeezed lemon.


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Ryan Yates

Ryan Yates was the NSFW Editor (2013–2018) and Literary Editor for, with bylines in Nylon, Refinery29, The Toast, Bitch, The Daily Beast, Jezebel, and elsewhere. They live in Los Angeles and also on twitter and instagram.

Ryan has written 1142 articles for us.


  1. This is also super easy to make gluten free, the only thing you have to change is the bread crumbs.
    Some options are… buy gluten free bread crumbs, make the crumbs (toast the crap out of some g/f bread and then crush the crap out of it). You can use pancake batter if you are looking for a onion ring like coating. You may have to add more liquid to the batter to make the consistency just right. You can just use rice flour/potato flour or any of these “other” flours.
    I am looking forward to making this it sounds so yummy!!

    • I was just thinking that i could make this gluten-free so my girlfriend could enjoy it too! Thanks for all the ideas.

  2. I may have convinced one of my fraternity brothers to go to this website to get this recipe. #winning

  3. Okay, so I made this, but with tilapia, cause it’s what I had. I assume it’s just as good, and I thank you.

  4. So I did not do a fantastic job with the fish in this recipe (mostly because the cod I had was not fully thawed, so I had to cook it at a lower temp), but the kale was AMAZING. Definitely holding onto this to try again.

  5. I made this tonight with fresh cod. I wanted a nice quick dish! I did alter a few things…sauteed onions and garlic, removed from pan and sauteed kale in leftover olive oil and remnants of onions, removed, returned the onion mix and added a can of diced tomatoes and some chopped kalamata olives, then added the fish (no breading), some lemon juice over it, cooking until flaky. Returned the kale and some pepper flakes to the pan at the end of cooking. We like our kale well cooked, so it was softer than what you picture. Served over orzo with a simple green leaf lettuce salad with olive oil and lemon. Wonderful fast healthy supper!

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