Ingredients

2 Tbsp chopped red onion

1 Tbsp olive oil

1 tsp crushed fennel seds

1 c chopped kale leaves

1/2 c rinsed and drained canned black beans

2 5 oz tilapia fillets

For garnish: paprika and 2 lemon wedges

Preparation

  1. In a skillet, combine onion, oil, fennel, and salt to taste. Cook over medium heat, stirring occassionally, until softened, about 5 minutes. Add kale and stir to coat with seasonings. Cook until kale starts to wilt, about 2 minutes. Stir in beans. Set tilapia on mixture. Dust lightly with paprika.

  2. Cover and cook until tilapia is cooked through, about 10 minutes. Serve with lemon.