Sprinkle fish evenly with salt, pepper and dill.

Heat 2 tablespoons oil in a large skillet over medium heat.

Add fillets.

Cook 3 minutes per side to brown lightly.

Remove fish to a platter.

Set aside and cover to keep warm.

In the same skillet heat another 2 tablespoons olive oil over medium heat.

Add onion and garlic.

Cook and stir for 2 minutes.

Add kale and water or broth.

Cook and stir until kale begins to wilt, about 2 minutes.

Place fillets in the center of the skillet.

Arrange tomato slices around the edge of the skillet and sprinkle with olives.

Drizzle fish with remaining 2 teaspoons olive oil.

Cover and cook over medium heat 10 to 15 minutes or until kale is tender and fish flakes easily in the center.