Peel and spiralize the potato and toss it with the tablespoon of lemon juice.
Pat the rockfish filets dry and season each side with salt and pepper.
Wrap each filet with the spiralized potato.
Heat the olive oil in a non-stick pan on medium high heat until oil is around 350°.
Place fish in the oil and brown on each side (2-3 minutes a side). Don’t worry about it cooking all the way through just yet.
Remove the pan from the stove, and carefully place the fish on a plate. Put the kale and tomatoes in the pan and place the fish back on top of them. This provides a little extra cushion, so the bottom of the fish does not cook faster than the top.
Place the 3 tablespoons of butter around the fish. (Use a garlic compound butter for a little extra flavor.)
Place in a 450° oven and cook for 5-8 minutes. Take out when the kale looks cooked. Take a temp on the fish.