CHARD-WRAPPED FISH WITH LEMON AND OLIVE

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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

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.

Muneer Ahmed
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I'm not a big fan of chard, but I thought I'd give this recipe a try. I was pleasantly surprised! The chard was actually quite tasty, and it paired well with the fish.


Abubakar Aliyaahmk
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This recipe was a hit at my dinner party! Everyone loved the delicate flavor of the fish and the tangy lemon-olive sauce.


Mohsin khanZaDa
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I'm going to try this recipe tonight. It looks easy enough, and I love the combination of flavors.


Anas Liban
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This recipe is a great way to use up leftover fish. I added some chopped almonds and raisins to the stuffing, and it was delicious.


Melissa Christian
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I'm not sure what went wrong, but my fish turned out dry and overcooked. I followed the recipe exactly, so I'm not sure what happened.


Quaid Khan
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This dish was a bit too fishy for my taste, but I think that's just a personal preference. The recipe itself is well-written and easy to follow.


Ireshan Kumara
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I love the combination of flavors in this dish. The lemon and olive oil really brighten up the fish and chard.


Ehis Abaimu
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This recipe is a keeper! It's healthy, easy to make, and absolutely delicious.


Khan Nasir
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I'm not a big fan of fish, but this recipe changed my mind! The chard and lemon-olive sauce were so flavorful, and the fish was cooked perfectly.


MoSad Tolha
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This recipe was easy to follow and the results were delicious! The fish was flaky and moist, and the lemon-olive sauce was the perfect complement. I will definitely be making this again.