Roasted Tilapia with Kale

Instructions

1. 1

   Preheat oven to 425°F. Spread chopped kale on a large baking sheet, drizzle with 2 tablespoons olive oil, sprinkle with half the salt and pepper, and toss to coat evenly.

   Tip: Pat the kale dry before tossing to help it crisp up nicely.

2. 2

   Roast the kale for 10 minutes on the middle oven rack until the edges begin to brown and crisp.

3. 3

   While kale roasts, pat tilapia fillets dry with paper towels and place on a separate baking sheet or parchment-lined tray.

   Tip: Dry fish prevents sticking and helps achieve better browning.

4. 4

   Rub tilapia fillets with remaining 2 tablespoons olive oil, then season both sides with remaining salt, pepper, and paprika.

5. 5

   After kale has roasted 10 minutes, push it to the sides of its sheet and nestle the tilapia fillets in the center. Return both sheets to the oven and bake for 8-10 minutes until fish flakes easily with a fork.

   Tip: The fish is done when it reaches an internal temperature of 145°F.

6. 6

   While fish cooks, melt butter in a small skillet over medium heat and add minced garlic, cooking for 1 minute until fragrant but not browned.

7. 7

   Remove garlic butter from heat and stir in lemon zest, lemon juice, and red pepper flakes if using.

   Tip: Add the lemon off heat to prevent the juice from cooking off.

8. 8

   Transfer roasted tilapia and kale to serving plates, drizzle the lemon-garlic butter sauce over the fish, and serve immediately with extra lemon wedges.

   Tip: Serve with crusty bread to soak up the flavorful sauce.