This healthy fish recipe makes a tasty and easy weeknight meal. Serve with wild rice or roasted potatoes.
3 tablespoons olive oil, divided
½ large sweet onion, sliced
3 cups sliced cremini mushrooms
2 cloves garlic, sliced
4 cups chopped kale
1 medium tomato, diced
2 teaspoons no-salt-added Italian seasoning, divided
1 tablespoon lemon juice
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
4 (4 ounce) cod, sole, or tilapia fillets
Chopped fresh parsley, for garnish
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.
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.
