How to Make It
1. Combine oregano, rosemary, thyme, mint, and sage in a clean glass jar with a tight-fitting lid. Secure lid and shake until seasonings are mixed well. Store in a cool, dry place or refrigerator for up to 6 months. Just before using, crush the herbs between your fingers, with a mortar and pestle, or in a spice mill to release their flavors.
2. Heat 1 tablespoon oil in a large saucepan over medium. Add onion; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms release their liquid and begin to brown, 4 to 6 minutes. Add chopped kale, tomato, and 1 teaspoon herb mix. Cook, stirring occasionally, until kale is wilted and mushrooms are tender, 5 to 7 minutes. Stir in lemon juice and 1/4 teaspoon each salt and pepper. Remove from heat, cover, and keep warm.
3. Sprinkle fish with 1 teaspoon herb mix and 1/4 teaspoon each salt and pepper. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add fish and cook until flesh is opaque, 2 to 4 minutes per side, depending on thickness. To serve, place vegetable mixture on plates and top with fish. Sprinkle with parsley, if desired.
Also appeared in: Cooking Light, February, 2022,Carb-Smart Recipes