Drizzle bottom of an oven safe dish with olive oil. Place fillets in the pan, sprinkle with salt and pepper, drizzle olive oil on the fillets, set aside.
3
Chop tomatoes, slice lemon then cut slices into quarters, chop artichoke hearts, & olives
4
Place lemon slices on top of fish, covering fillet completely. Add tomatoes, capers, artichokes, and olives. Add a dash of salt, pepper and drizzle of olive oil.
5
Bake for 20-25 minutes.
6
Warm Kale Salad: Boil water, add kale. Boil for 2-3 minutes. Drain. In a bowl, combine kale, sesame seeds, and dressing. Serve warm.