Chard-Wrapped Fish with Lemon and Olive

Name: Chard-Wrapped Fish with Lemon and Olive
Yield: 4 servings
Ingredients: 1 2 lemons; 1 ⅓ cup pitted mixed olives, plus 12 whole pitted olives; 1 4 tablespoons extra-virgin olive oil; 1 3 cups cilantro leaves, finely chopped (about ¾ cup); 1 4 garlic cloves, finely minced (4 teaspoons); 1 1 teaspoon dried red pepper flakes; 1 5 very large Swiss chard leaves (or more as needed), tough ends trimmed; 1 1½ pounds skinless, center-cut white fish fillets, such as halibut or cod; 1 1 teaspoon kosher salt, plus more for seasoning; 1 ¼ teaspoon freshly ground black pepper, plus more for seasoning; 1 1 small onion, diced; 1 1½ tablespoons all-purpose flour; 1 1½ cups chicken stock; 1 ½ cup yellow cherry tomatoes, halved; 1 Rice; 1 coucous; 1 or other cooked grain

From the kitchen of Carly

Delicate white fish parcels wrapped in tender chard leaves, then finished with a punchy olive and cilantro relish spiked with garlic and red pepper. Bright lemon juice cuts through the richness, making this feel both elegant and impossibly easy.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 lemons
1⅓ cup pitted mixed olives, plus 12 whole pitted olives
14 tablespoons extra-virgin olive oil
13 cups cilantro leaves, finely chopped (about ¾ cup)
14 garlic cloves, finely minced (4 teaspoons)
11 teaspoon dried red pepper flakes
15 very large Swiss chard leaves (or more as needed), tough ends trimmed
11½ pounds skinless, center-cut white fish fillets, such as halibut or cod
11 teaspoon kosher salt, plus more for seasoning
1¼ teaspoon freshly ground black pepper, plus more for seasoning
11 small onion, diced
11½ tablespoons all-purpose flour
11½ cups chicken stock
1½ cup yellow cherry tomatoes, halved
1Rice
1coucous
1or other cooked grain

Instructions

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.