Chard-Wrapped Fish with Lemon and Olive

Ingredients

• •2 whole lemons
• •⅓ cup pitted mixed olives, plus 12 whole pitted olives
• •4 tablespoons extra-virgin olive oil
• •3 cups cilantro leaves, finely chopped (about 3/4 cup)
• •4 cloves garlic cloves, finely minced (4 teaspoons)
• •1 teaspoon dried red pepper flakes
• •5 leaves 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 small onion, diced
• •1½ tablespoons all-purpose flour
• •1½ cups chicken stock
• •½ cup yellow cherry tomatoes, halved
• •2 cups Rice
• •2 cups coucous
• •2 cups or other cooked grain

Cooking Instructions

1. 1.

   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.

   5 min

2. 2.

   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.

   15 min

3. 3.

   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.

   20 min

4. 4.

   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.

   10 min