2-3 Basa fillets
2 Tbs extra virgin olive oil
1 Tbs of unsalted butter
1 clove garlic minced
4 cups fresh kale, chopped
1 can of diced tomatoes, with juice
Season both sides of fillets with salt and pepper. Set aside
Heat olive oil and butter in large skillet over medium heat. Add garlic and kale, stirring frequently for about 1-2 minutes. Add tomatoes with juice. Stir and bring to a boil. Reduce heat to low.
Place fillets on top of kale mixture and cover to cook for about 1 minute. Gently turn fillets over and cook for additional 2-3 minutes (or until cooked through and flakes easily with a fork)
Remove from heat and ENJOY!