Braised Fish Wrapped In Kale, W/ Citrus Cilantro Sauce

• 2 Pounds Bluefish, sardines, bonito, mackerel.
• 12-15 Kale leaves
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 Cup fish, vegetable broth, or white wine w/shallots
• 1 tablespoon chopped cilantro
• 2 tablespoon chopped parsley
• 1/2 tablespoon fresh oregano ( or 1 teaspoon dried)
• 2 cloves garlic, smashed & chopped
• 1 sweet Orange, sliced in circles, 1/2 teaspoon orange zest
• 1/2 Cup scallions, pale green parts only
• Bunch of parsley, not chopped
• 1 leek, pale green parts sliced thinly

1. Clean or have your fish cleaned to your grocer, remove heads. Wash and drain, open fish with a sharp knive, leaving bones on. In a medium bowl, mix in olive oil, lemon juice, garlic, cilantro, parsley, salt and pepper to a thick consistency. Use half of the sauce pouring lighty in to each fish, fold it back, let sit for no longer than 30 minutes.
2. Wash kale leaves, wrap one piece of fish in each kale.
3. Align wrapped kales in a large baking dish or tray, pour broth or wine from sides. Place orange slices at sides, top with bunch of parsley, leeks and remainin sauce, cover, bake 25 minutes at 320 degrees. Uncover, turn heat up to 410, bake 3-5 minutes till parslyen leeks on top gets crispy.
4. Bring put of oven, place wrapped kales on plate, top with sauce and oranges.

bluefish, leaves, lemon juice, olive oil, fish, cilantro, parsley, fresh oregano, garlic, sweet orange, scallions, parsley

Taken from www.epicurious.com/recipes/member/views/braised-fish-wrapped-in-kale-w-citrus-cilantro-sauce-50154112 (may not work)