One pan black bass

This one pan dish has become a go-to of mine as it is so quick to make, minimal clean up and you can easily swap out veggies to keep the flavors new and exciting. Hope you enjoy!

Ingredients: (for 2 servings)

• 2-4 black bass filets (depending on if you are eating 1 or 2 filets each. You can also swap out for sole or any thinner white fish)

• 1/4 cup of flour on a plate for coating fish

• about 2 tablespoons olive oil

• 3 handfuls of kale, chopped

• 1 cup cherry tomatoes, cut in half

• 1/2 cup olives, cut in half (I’ve swapped olives out for about 1/4 cup of capers for that great salty flavor!)

• 1 shallot or sweet onion, chopped

• Salt and pepper to taste

• 1/2 lemon, sliced

Directions:

1. Pre-chop all veggies and set aside. Coat the fish in flour and add olive oil to a large saute pan on medium heat

2. When the olive oil is hot, add the onion. Stir until onion is soft and lightly browned

3. Add the tomatoes, lemon and olives and saute until softened

4. Add the fish, face down in the middle of the pan. Add in the kale with a touch more of olive oil

5. Season with salt and pepper

6. When the fish is nicely browned, flip over (about 3 minutes). You will notice the fish shrinks in size. Saute for another minute and remove fish from the pan to avoid over cooking. Optional to gently remove the skin using a knife or leave on

7. Pour the rest of the veggies on top or next to the fish on the plate and serve!