Tilapia with Kale and Caper Wine Sauce

Season the filets with a bit of sea salt and pepper.

Heat 1 tablespoon of butter in a nonstick skillet over medium-high heat. Place the filets in the pan and sear until cooked through, approximately 2-3 minutes per side. Add some of the oil gradually while the tilapia filets cook to prevent them from sticking to the pan. When cooked, transfer the filets to a plate and tent them with foil to keep them warm.

Add the wine to the skillet (still at medium-high heat), as well as the kale and the capers. Whisk until the wine has reduced by half. This should take approximately 2-3 minutes. At this point, the kale should also be cooked soft. Remove from heat and whisk in the remaining butter.

Pour this on top of your filets and enjoy!