Tilapia Fillets with Thin Pasta and Kale

I love tilapia because it is so easy to cook and tasty.  With my new love for kale, I had to have it as a veggie for dinner.  Enjoy!!!

Ingredients:
Salt and pepper
1/2 pound thin egg pasta or angel hair pasta
4 thin tilapia
Seasoned salt
1/2 cup flour
1/4 cup cornstarch
2 tablespoons extra-virgin olive oil
4 tablespoons butter (or more)
2 large cloves garlic, grated or finely chopped
1/2 cup white wine
2 lemons
A handfull flat-leaf parsley, finely chopped
3/4 pound kale, chopped
ground nutmeg


Directions:
1. Bring a large pot of water to a boil, salt it, add to pasta and cook until al dente. Drain, reserving about 1/2 cup of the pasta cooking water.

2. Meanwhile, pat the fish dry and season with salt, pepper and a little seasoned salt. On a plate, mix the four and cornstarch. Coat the fish in the flour mixture.

3. In  a large skillet, heat 1 tablespoon oil, over medium-high heat. Add 2 tablespoons butter and let it foam up, then add the fish fillets and cook, turning once, until golden brown and firm, 4-6 minutes.  Add a little more butter if you need to the pan.  Transfer the fillets to a plate and cover to keep warm. Wipe out the pan and return to heat. Add 1/2 tablespoon oil, and the remaining 2 tablespoons butter to melt. Stir in garlic for 1 minute, then stir in the wine for another minute. Add 2 teaspoons grated lemon peel and the juice of 1 lemon. Thinly slice the remaining lemon and stir the slice slices into the sauce along with the parsley. Spoon the sliced lemons and half of the butter sauce over the fish.  If you would like more sauce just cook more butter and wine in the pan.  ( I did :) )

4. Add the reserved pasta water and the pasta to the skillet. Add the remaining butter sauce and season with salt and pepper; toss. Transfer the pasta to a platter.  Add the remaining 1/2 tablespoon oil to the skillet. Add the kale with salt, pepper, and nutmeg and cook to wilt. Serve fish with a little pasta and kale.