Cooking en papillote (in paper) is a perfect way of preparing fish for those looking to limit the need for butter or oil. If you can’t find sole, then use red snapper instead.

Yield: 4 servings

Preheat oven to 400˚F. Cut 4 sheets of parchment paper that are double the size of the fillets. Place 1 fillet on each piece of parchment. Drizzle each fillet with 1/4 teaspoon each of olive oil and lemon juice. Season with salt and pepper. Fold parchment in half. Starting at one edge, crimp parchment every centimeter or two until a tight pouch has formed. Place pouches on two baking sheets. Bake until pouch has puffed up and golden brown, about 15 minutes.  When pouch is opened, fish should be just cooked through.

Add ham hock and stock to a soup pot and bring to a boil. Reduce to a simmer, and cook until ham hock is tender, about 90 minutes.  Remove ham hock, and chop meat into small pieces. Return meat to stock.

In a sauté pan on medium heat, add oil, onions, and chili flakes. Cook, stirring occasionally, until onion has browned, about 10 minutes. Add onions, kale, and 1 pint water to stock. Bring to a boil, then cover and reduce to a simmer. Cook, stirring occasionally, until kale is tender and liquid has reduced, about 30 minutes.