CHARD-WRAPPED FISH WITH LEMON AND OLIVE
Steps:
- Finely zest and juice both lemons. Reserve the juice and half the zest. In a small bowl, combine the remaining zest with the olives, 1 tablespoon of the olive oil, 2 tablespoons of the chopped cilantro leaves, 1 teaspoon garlic, and the red pepper flakes until incorporated.
- Bring a small pot of water to a boil over medium-high heat. Use a knife to separate the leaves from the chard stems so you have 2 leaves from each stem. Thinly slice the stems crosswise. Dip the chard leaves in the boiling water for 10 seconds to soften; drain, cool slightly, and pat dry. Cut the fish into 8 equal-sized pieces, season with salt and pepper, and spread 2 teaspoons of the olive mixture on each piece of fish.
- Place 1 piece of fish on a piece of chard and roll it up; use the extra 2 leaves to patch any parts that need extra wrapping. Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until tender and lightly golden, 8 to 9 minutes. Add the chard stems with the remaining 3 teaspoons garlic and cook, stirring, until softened, 3 to 4 minutes. Add the flour and cook, stirring, until absorbed, 1 minute. Add the reserved lemon zest and juice with the stock, salt, and pepper and cook, stirring, until the liquid thickens and bubbles, 2 to 3 minutes. Stir in most of the remaining cilantro.
- Nestle the fish in the skillet, scatter the tomatoes and whole olives over the fish, reduce the heat to medium-low, cover, and cook until the fish is opaque and the chard can be cut easily, 10 minutes. Serve over the grain of your choice with sauce spooned over the top; garnish with cilantro.
BAKED FISH W/SWISS CHARD AND LEEKS
Make and share this Baked Fish W/Swiss Chard and Leeks recipe from Food.com.
Provided by katie in the UP
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put 2 tbls olive oil in large Pyrex baking dish.
- Rub both sides of fish with oil.
- Season fish with salt and pepper.
- Bake in oven at 375 degrees for 10 minutes.
- (fish is opaque and browned).
- While fish is baking saute Swiss Chard, garlic and leeks in 2 tbls of olive oil until limp.
- Stir in herbs.
- Let simmer for 10 minutes.
- Add one can of tomato sauce and 1/2 can of red wine. Simmer 10 more minutes.
- If sauce looks dry, add the other can of tomato sauce.
- When fish is done, put vegetables and sauce on top.
- Bake in 275 degree oven for 15 minutes.
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