Tilapia with Potatoes and Kale

1/2 cup extra-virgin olive oil
12 ounces baby fingerling potatoes, halved
4 cloves garlic, smashed
1/2 bag kale torn into pieces
Kosher salt and freshly ground pepper
1 1/4 pounds tilapia fillets, patted dry
2 sprigs fresh oregano, leaves torn
Juice of 1 lemon

Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat. Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes. Add the kale, season with salt and pepper, then add about 1/3 cup water. Cover and steam until the kale wilts, about 5 minutes.

Season the fish with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes.

Meanwhile, whisk the lemon juice in a bowl with the remaining 1/4 cup olive oil; season with 1 teaspoon salt and plenty of pepper.

Transfer to plates. Distribute the greens, potatoes and pan juices around the fish. Drizzle with the lemon-pepper oil.