Chard-wrapped fish with lemon and olive for a fresh meal

Ingredients for Chard-wrapped fish with lemon and olive

• 2 lemons

• 100 g pitted mixed olives, plus 12 whole pitted olives

• 60 ml extra-virgin olive oil

• 45 g coriander leaves, finely chopped

• 4 garlic cloves, finely minced

• 5 ml dried red pepper flakes

• 5 very large Swiss chard leaves, tough ends trimmed (or more as needed)

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

• 5 ml kosher salt, plus more for seasoning

• 1 g freshly ground black pepper, plus more for seasoning

• 1 small onion, diced

• 20 g plain flour

• 360 ml chicken stock

• 90 g yellow cherry tomatoes, halved

• rice (for serving)

• couscous (for serving)

• or other cooked grain (optional)

How to make Chard-wrapped fish with lemon and olive

1. Finely zest and juice both lemons. Reserve the juice and half the zest.

2. In a small bowl, combine the remaining zest with the olives, 1 tablespoon of olive oil, 2 tablespoons of chopped coriander leaves, 1 teaspoon of minced garlic, and the red pepper flakes. Mix until well combined.

3. Bring a small pot of water to the boil over medium-high heat.

4. Use a knife to separate the leaves from the chard stems, ensuring you have 2 leaves from each stem. Thinly slice the stems crosswise.

5. Dip the chard leaves in the boiling water for 10 seconds to soften. Drain, cool slightly, and pat dry.

6. 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.

7. Place 1 piece of fish on a chard leaf and roll it up. Use the extra 2 leaves to patch any areas that need additional wrapping.

8. Heat the remaining 3 tablespoons of olive oil in a large frying pan over medium heat.

9. Add the onion and cook, stirring, until tender and lightly golden, about 8–9 minutes.

10. Add the chard stems along with the remaining 3 teaspoons of minced garlic and cook, stirring, until softened, about 3–4 minutes.

11. Stir in the flour and cook for 1 minute until absorbed.

12. Add the reserved lemon zest and juice, along with the stock, salt, and pepper. Cook, stirring, until the liquid thickens and bubbles, about 2–3 minutes.

13. Stir in most of the remaining coriander.

14. Nestle the fish in the frying pan, 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 easily cut, about 10 minutes.

15. Serve over your choice of grain with the sauce spooned over the top, and garnish with extra 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.