The kind of Caribbean plate you make on repeat. brown sugar and rum, a proper bake, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the brown sugar and rum elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the thyme and the rest of the brown sugar and rum flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped thyme and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Caribbean
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