Chard-Wrapped Fish with Lemon and Olive

Ingredients for Chard-Wrapped Fish with Lemon and Olive

• 2 lemons

• 80ml pitted mixed olives, plus 12 whole pitted olives

• 60ml extra-virgin olive oil

• 725ml coriander leaves, finely chopped (about 110g )

• 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

• 675g skinless, centre-cut white fish fillets, such as halibut or cod

• 1 teaspoon kosher salt, plus more for seasoning

• 1/4 teaspoons freshly ground black pepper, plus more for seasoning

• 1 small onion, diced

• 1 1/2 tablespoons plain flour

• 350ml chicken stock

• 120ml yellow cherry tomatoes, halved

• Rice, coucous, or other cooked grain

How to make Chard-Wrapped Fish with Lemon and Olive

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 coriander 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 45ml 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 coriander.

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 coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.