Best 2 Chard Wrapped Fish With Lemon And Olive Recipes

CHARD-WRAPPED FISH WITH LEMON AND OLIVE

Chard-Wrapped Fish with Lemon and Olive image

Chopped olives are spread on white fish that gets wrapped in chard before simmering it in a lemony, cilantro-y sauce.

Provided by Adeena Sussman

Categories Fish Pescatarian Chard Olive Lemon Onion Cilantro Garlic Cod Halibut Tomato Rice

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 lemons
⅓ cup pitted mixed olives, plus 12 whole pitted olives
4 tablespoons extra-virgin olive oil
3 cups cilantro leaves, finely chopped (about ¾ cup)
4 garlic cloves, finely minced (4 teaspoons)
1 teaspoon dried red pepper flakes
5 very large Swiss chard leaves (or more as needed), tough ends trimmed
1½ pounds skinless, center-cut white fish fillets, such as halibut or cod
1 teaspoon kosher salt, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
1 small onion, diced
1½ tablespoons all-purpose flour
1½ cups chicken stock
½ cup yellow cherry tomatoes, halved
Rice, coucous, or other cooked grain

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

Baked Fish W/Swiss Chard and Leeks image

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

Ingredients

2 tablespoons parsley, chopped
2 garlic cloves, minced
1/2 teaspoon fresh sage, chopped
1/2 teaspoon fresh thyme, chopped
1 bunch swiss chard, trimmed and coarsely chopped
2 medium leeks, cleaned and sliced
2 (8 ounce) cans salt-free tomato sauce
4 ounces red wine
2 lbs cod fish fillets or 2 lbs sea bass fillets, works well

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.