Preheat the oven to 375 degrees F. Set a steamer over a pot of water and bring the water to a boil. Line a shallow baking pan with parchment paper. Set the fish in the pan in a single layer. Combine the oil, lemon juice and paprika in a small bowl; drizzle mixture over fish and season with salt and pepper. Bake fish 12 to 15 minutes, or until cooked through.
While the fish bakes, place the cream, mustard and tarragon or dill in a small pot. Bring to a simmer over medium heat and simmer 1 minute. Season sauce with salt and pepper, cover and reserve on low heat.
Set kale in the steamer, cover and cook until just tender, about 3 to 4 minutes.
To serve, when the fish is cooked, divide and mound kale among 4 plates. Set a piece of cod on top of the kale on each plate. Top fish with the sauce and serve.
Note: Baby kale is available in tubs in our produce department. It shrinks a lot once cooked, hence the whole tub being used in this recipe.
Recipe Options: Instead of cod, try another fish fillet in this recipe, such as halibut or salmon. For a slightly sweeter taste, instead of lemon, use orange juice on the fish. Instead of baby kale, try serving the fish on steamed baby spinach, drained well after cooking.