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Chard-Wrapped Fish with Lemon and Olive


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"This chard wrapped fish will keep you coming back for more"

Serves 4 | Prep Time 20 Minutes | Cook Time 25 Minutes

Why I Love This Recipe

Although I am not a big fan of fish, this dish was delicious. Wrapping the fish in chard after covering it with the olive spread helped subjugate the flavors to the fish while simmering in the lemon cilantro sauce.


Ingredients You'll Need

2 Lemons
1/3 Cup Pitted mixed olives, plus 12 whole pitted olives
4 Tbsp Extra-Virgin Olive oil
3 Cups Cilantro leaves, finely chopped (about 3/4 cups)
4 Garlic cloves, finely minced (4 teaspoons)
1 tsp Dried red pepper flakes
5 Very large Swiss chard leaves
1 1/2 pounds skinless, center-cut white fish filets (Halibut or cod)
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1 small onion, diced
1 1/2 Tbsp all-purpose flour
1 1/2 cups chicken stock
1/2 cup yellow cherry tomatoes, halved


Directions

Step 1: Finely zest and juice both lemons. Reserve the juice and half the zest. In a small bowl combine remaining zest with the olives, 1 Tbsp of olive oil, 2 Tbsp chopped cilantro, 1 tsp garlic, and the red pepper flakes until incorporated


Step 2: Bring a small pot of water to a boil over medium-high heat. Use a knife to separate leaves from chard stems so you have 2 leaves from each stem. Thinly slice the stems crosswise and set aside. Dip the chard halves 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


Step 3: Place 1 piece of fish on a piece of chard and roll it up; use the extra leaves to patch any exposed parts.


Step 4: 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, 3-4 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.


Step 5: 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.


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