In a medium skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Carefully place 2 pieces of frozen tilapia in the skillet and sear for about 5 minutes on each side until they turn golden brown and flakes easily with a fork. Once cooked through, transfer the tilapia to a plate and set aside while you prepare the creamy sauce.

In the same skillet, reduce the heat to medium and add another tablespoon of olive oil. Sauté 4–6 cloves of minced garlic for about 1 minute until fragrant. Then, stir in your choice of herbs and seasonings, allowing the flavors to meld. Gradually whisk in 14 ounces of full-fat coconut cream, ½ cup of vegetable or seafood stock, the juice of one freshly squeezed lemon, and the optional white wine, letting it simmer gently.

In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Add this mixture to the sauce in the skillet while stirring continuously, allowing it to thicken for 1–2 minutes. Then, add in 1 cup of chopped organic kale and the thin slices of the remaining lemon, letting everything simmer together for an additional 2–3 minutes until the kale wilts and the sauce is bubbly.

Gently place the seared tilapia pieces back into the creamy sauce, ensuring they are well-coated. Allow everything to simmer together on low heat for an additional 5–10 minutes, enabling the tilapia to absorb the delightful flavors of the sauce. Stir occasionally to prevent sticking and ensure an even coating of the creamy lemon garlic herb sauce.

Once everything is well combined and heated through, remove from heat. Serve your delicious Creamy Lemon Garlic Herb Tilapia immediately with prepared basmati rice or cauliflower rice for a gluten-free option.