CHARD-WRAPPED FISH WITH LEMON AND OLIVE

Chard-Wrapped Fish with Lemon and Olive image

Chopped olives are spread on flaky fish that gets wrapped in chard, then cooked in a lemony, cilantro-y sauce.

Provided by @MakeItYours

Number Of Ingredients 15

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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:

Preparation 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. Reprinted from Sababa by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Adeena Sussman. Buy the full book from Amazon.