1. Preheat your oven to 400℉.
2. Drizzle a large baking dish with 2 teaspoons of avocado or olive oil.
3. Place the fish in one large piece into the dish and then squeeze the juice from 1/2 a lemon over the top.
4. Drizzle one teaspoon of avocado or olive oil over the top of the fish and sprinkle with salt and pepper.
5. Place the baking dish in the oven and bake the fish for 15-20 minutes until firm but not over cooked.

Mediterranean Salsa

1. In a small bowl, combine the minced olives, artichoke hearts, add the capers and the chopped tomato.
2. Stir gently and then add 2 teaspoons of lemon juice and 2 teaspoons of olive oil.
3. Season with freshly ground black pepper and stir again.
4. Set aside until fish and kale are ready.

Kale

1. When the fish has about five minutes left to cook, prepare the kale.
2. In a large skillet or wok over med-high heat, add the avocado oil or olive oil to the pan and heat until very hot then add the kale and garlic.
3. Stir constantly until the kale is starts to wilt slightly, then add the salt.
4. Keep stirring until the garlic is transparent and fragrant and the kale is nicely wilted, approximately 2 min more.
5. Season with freshly ground black pepper. Serve immediately.

For Plating

1. Carefully slice the fish into 4 equal portions.
2. Arrange 4 dinner plates on your counter or work surface.
3. Using tongs, place 1/4 of the cooked kale in the center of each plate.
4. Carefully transfer a portion of the fish to each dinner plate resting on top of the kale.
5. Then spoon the Mediterranean Salsa over the top of the fish. Serve immediately and enjoy.