1 leek, white and light green parts only, cut in half lengthwise, then sliced ½ in. thick
3 cups baby kale
1 tbsp olive oil
Kosher salt and pepper
Preparation
Heat oven to 220°C. Tear off four squares of parchment paper and arrange on two baking sheets. In a bowl, combine couscous with ¾ cup water.
Cut orange in half, then peel one half and coarsely chop fruit. Fold orange into couscous along with leek and baby kale.
Divide couscous mixture among pieces of parchment and top each with a piece of cod. Drizzle with oil and sprinkle with ½ tsp salt and ¼ tsp pepper, then squeeze remaining orange half over top.
Cover each with another piece of parchment and fold each edge up and under three times, tucking edge underneath. Roast 12 minutes.
Transfer each packet to a plate. Using scissors or a knife, cut an “X” in the center and fold back the triangles.
