Wrapping fish in chard and simmering it in a flavorful sauce is a decadent way to experience fish. It is light, but also rich in flavor. I like to use my homemade roasted tomatoes, but quality roasted can tomatoes also work well. One of my favorite brands is Muir Glen. 

 

1 lb. center-cut Halibut

2 Tbsp Olive oil + additional for drizzling

6 large chard leaves, two are extra in case of a tear

Salt and pepper

1 small onion, diced

2 cloves garlic, minced

½ cup kalamata olives, sliced in half 

2 cups roasted tomatoes, see recipe below or use canned

1½ cups vegetable broth

 

Bring a pot of water to a boil over medium-high heat. Using a knife, separate the chard leaves from the stem so that you have two leaves per stem. Thinly slice the stems and set them aside. Dip the chard leaves into the boiling water for ten seconds to soften. Drain, pat dry, and cool the leaves on a clean towel. Cut the fish into four equal-sized pieces, season with salt and pepper, and lightly drizzle them with olive oil. 

 

Place one piece of fish on a piece of chard and wrap it up. Use the extra pieces to patch any areas that need additional wrapping. 

 

In a large skillet on medium-high, heat 2 Tbsp olive oil. Add the onion and cook while stirring until the onion is light brown. Add the reserved chard stems, garlic, and continue stirring for about 5 minutes. Next, add the olives, tomatoes, and broth. Reduce the temperature to medium-low, nestle the wrapped fish into the skillet, and cover with a lid. Simmer for ten minutes until the fish is opaque, and the chard can be easily cut. Serve immediately. 

 

Just Salt It, and enjoy!

 

 

Roasted Tomatoes 

 

1½ lbs. fresh tomatoes

2 Tbsp olive oil

1 Tbsp fresh thyme, chopped

1 Tbsp fresh oregano, chopped

1 Tbsp fresh sage, chopped

2 tsp fresh rosemary, chopped 

Salt and pepper 

 

Preheat oven to 300℉

 

Place the tomatoes on a large baking sheet. If they are small cherry tomatoes, you can leave them whole. If they are medium to larger tomatoes, cut them into half-inch-thick slices. Drizzle the tomatoes with olive oil, sprinkle with the herbs, and season with salt and pepper. Stir them around on the baking sheet to make sure they are all coated with oil and herbs. Place them in the oven for two hours, checking them halfway through and rotating the baking sheet. 

 

After 2 hours, remove the tomatoes from the oven and let them cool on the baking sheet. Once they have cooled down, you can use them right away or freeze them for later use.