Heat a medium skillet over medium-high heat and add a drizzle of olive oil. Sear the frozen tilapia for about 5 minutes on each side until golden brown.

Lower the heat to medium, add more olive oil if needed, and sauté minced garlic cloves for 30 seconds.

Reduce heat to low, stir in coconut cream, stock, and lemon juice. Optionally add white cooking wine and mix well until bubbling.

In a small bowl, combine cornstarch with water to create a slurry. Add it to the sauce while whisking until it thickens.

Fold in chopped kale and lemon slices, letting them simmer for an additional 2-3 minutes.

Gently place seared tilapia back into the skillet, submerging it in the sauce and simmering for 5-10 minutes.

Plate the tilapia alongside basmati rice, drizzle sauce over fish, and garnish with lemon slices. Serve immediately.