Unfortunately when I cut this out of the magazine I also cut out the name and date of the magazine, so I cannot give proper credit here. All you need to know is that this was not my creation, and I am totally copying some magazine right now 🙂 Actually, you should also know that these instructions only make one serving, so do the math as necessary!
Cook one medium red potato until tender. Place a 6-oz tilapia fillet (or any other flaky white fish) in a baking pan. Mix 1/2 Tbsp pesto and chopped fresh parsley, spread over the fish. Drizzle with 1/2 tsp olive oil and season with black pepper. Top with halved grape tomatoes. Broil until the fish is tender, about 6-8 minutes.
In a pan, saute 1 tsp olive oil with 1 crushed garlic clove over medium heat. Add 2 cups of kale and a pinch of salt, saute until wilted. Add 1 Tbsp chicken stock, or just plain old water, then cover and cook until tender (only about 2-3 minutes). You can either have the potato on the side, or slice it up and put the fish on top of it. Yummy 🙂
As a side note, I had an idea in case you didn’t want to turn on your oven in the heat. You could lay out a piece of aluminum foil and spray it with some cooking spray. Then put the fish and all of the other toppings on the foil and loosely wrap it up (like a tent). Grill it up and enjoy!