Kale Stuffed Lemon Sole with Lemon Caper Butter.

A successful recipe to me is one that's easy to prepare, quick to cook or reheat, low carb, and Paleo friendly.  This one hits on everyone of my criteria.  I usually buy my seafood on the day I'm going to eat it or the day before.   It can be prepared in advance on the day you want to eat it, or the day before.  If you prepare it on the day you buy your fish, you can freeze it that day and eat it during the week, so it really helps for those working cooks who don't have time during the week and are willing to prep on the weekend for the upcoming week.

Ingredients

• 1/2 medium Yellow Onion copped
• 2-3 cloves Garlic, smashed and chopped
• 1 lb Wild Lemon Sole Fillet
• Couple Tablespoons of Capers
• Organic Ghee (Clarified butter)
• 1 TBS chopped parsley
• 1 box baby kale (I used Oliva's Organic)
• Salt and pepper to taste
• 1 TBS lemon juice

Preheat oven to 400 degrees.

Sauté the onion and garlic in ghee until onion becomes translucent.  Add kale and parsley and sauté until kale begins to wilt.  Add salt and pepper to taste.  Transfer mixture to a mixing bowl and set aside until ready to stuff/role the fish.

Greece the bottom of baking dish big enough to hold all the fish, or line one with parchment paper (this option makes it a lot easier to clean up).   Rinse each fillet under water (I have no idea why I do this other than to just make sure the fish is clean).  Lay fillet flat, take stuffing and spread it over the fillet, roll and place in the baking dish.  Do this for all the fillets.  

Place in a preheated oven at 400 degrees for 20 minutes.  

Melt a tablespoon or two of ghee with lemon juice and capers.  I do this in the microwave because everything I do is about making my life easier and efficient.  Pour over the fish and serve.

Enjoy.