Ingredients
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3 tablespoons olive oil, divided
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½ large sweet onion, sliced
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3 cups sliced cremini mushrooms
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2 cloves garlic, sliced
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4 cups chopped kale
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1 medium tomato, diced
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2 teaspoons Mediterranean Herb Mix, divided
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1 tablespoon lemon juice
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½ teaspoon salt, divided
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½ teaspoon ground pepper, divided
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4 (4 ounce) cod, sole, or tilapia fillets
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Chopped fresh parsley, for garnish
Directions
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Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add mushrooms and garlic; cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, 4 to 6 minutes. Add kale, tomato and 1 teaspoon herb mix. Cook, stirring occasionally, until the kale is wilted and the mushrooms are tender, 5 to 7 minutes. Stir in lemon juice and 1/4 teaspoon each salt and pepper. Remove from heat, cover and keep warm.
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Sprinkle fish with the remaining 1 teaspoon herb mix and 1/4 teaspoon each salt and pepper. Heat the remaining 2 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish and cook until the flesh is opaque, 2 to 4 minutes per side, depending on thickness. Transfer the fish to 4 plates or a serving platter. Top and surround the fish with the vegetables; sprinkle with parsley, if desired.
