20-Minute Weeknight Cod with Kale and Cherry Tomatoes

1. Place your cod on a layer of paper towel and then cover with another layer. Pat until dry. This will help the cod get a nice crisp when cooked.
2. Season each side of your cod generously with kosher salt, pepper and garlic powder. Cut cod into filets.
3. Heat a large pan over medium high heat and add 1 tbsp ghee. Once melted, lay your first cod filets down, swirling them slightly first to help prevent sticking. Cook about 4 minutes per side. Continue with remaining cod filets, adding another tbsp of ghee as needed.
4. Once all the fish is cooked, set aside. Add remaining tbsp of ghee to your pan along with your white wine and cherry tomatoes. Stir well, using your spatula to scrap the cod bits off the bottom of the pan.
5. When liquid has slightly evaporated and tomatoes have started to burst add your kale and cook until just wilted.
6. Plate by place your kale and tomato mix down first and then lay your cod on top.
7. Serve and enjoy!* *my family loves this with a side of couscous or rice.