Rub fish with 1 miso paste. Wipe skin with a moist paper towel, let dry for 10-15 min. Heat oil in a cast iron or non-stick pan on high until it shimmers. Reduce heat to medium, add fish, skin side down, press firmly for 10 seconds with a thin, flexible spatula. Cook 5 mins or until the skin no longer sticks. Flip fillets and add lemon halves and kale; cook another 5 mins or until middle of fillets read 145°. Remove fish, lemon, and kale. Serve fish skin side up. Deglaze the pan with the sake, honey, lemon juice, and remaining miso. Pour sauce over the lemon and kale. Enjoy!