Step 1

Preheat the oven to 450 F.

Step 2

Wash and dry the kale then tear out the tough stems and discard. Drizzle with 1-2 tbsp of olive oil and massage leaves for one minute. Sprinkle with a little salt and arrange on its own baking tray.

Step 3

Pat the cod filets dry with paper towel. On a separate tray, season the fish with salt and pepper and drizzle both sides with olive oil. Add the cherry tomatoes to the fish tray.

Step 4

Bake both trays for about 12 minutes. When finished, the kale should have crispy edges but not be burnt, the tomatoes blistered and the cod opaque and flaky.

Step 5

While the sheet pans are baking, make the green goddess dressing. Combine the greek yogurt, mayonnaise, parsley/herbs, garlic, lemon and anchovies in a blender or food processor. Add a little additional olive oil as needed to reach desired consistency. Season with salt to taste at the end - note that anchovies can be quite salty, so wait until the end to adjust.

Step 6

Serve the fish and tomatoes over the crispy kale and drizzle with Green Goddess Dressing.