Black Cod With Swiss Chard Olives And Lemon Recipes

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COD WITH SWISS CHARD, OLIVES, AND LEMON

This recipe, adapted from the 1/2013 issue of Bon Appetit, uses sieved and chopped lemon instead of just the usual juice. Simmering the whole fruit softens the texture and removes any bitterness in the pith.

Provided by zeldaz51

Categories     Chard

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11



Cod With Swiss Chard, Olives, and Lemon image

Steps:

  • Place lemon in a small saucepan; add water just to cover. Place a small heatproof plate inside the saucepan, on top of the lemon, to keep it submerged. Bring water to a boil; reduce heat and simmer until lemon is very tender when pierced with a knife, about 30 minutes. Drain. Cut lemon in half and let it cool.
  • Scoop out the pulp from both lemon halves and press pulp through a coarse-mesh sieve into a small bowl; discard any solids remaining in the sieve. Finely chop the peel and pith and add to pulp. Set aside.
  • Toast coriander and cumin seeds in a small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 3 minutes. Set aside.
  • Coarsely grind the toasted coriander and cumin seeds in a spice mill or with a mortar and pestle.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season fish with spice mixture, salt, and pepper; place skin side down in skillet. Cook until browned and crisp, 5-6 minutes. Turn and cook until just opaque in the center, 2-4 minutes more. Be more cautious cooking the fish if it is skinless, as you do not want the unprotected flesh itself to be brown and crisp; you could also bake or broil the fish if it is skinless.
  • Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon crushed red pepper flakes; cook, stirring, until fragrant, about 30 seconds. Add chard by the handful, tossing and allowing it to wilt slightly between additions. Season with salt and pepper. Cook, tossing occasionally, until all chard is tender, 5-7 minutes. Set aside.
  • Mix the sliced olives and the reserved lemon mixture into the cooked chard. Season with salt, pepper, and more crushed red pepper flakes, if desired. Serve fish with the chard.

Nutrition Facts : Calories 341.3, Fat 16.6, SaturatedFat 2.2, Cholesterol 99.3, Sodium 493.2, Carbohydrate 5.4, Fiber 2.2, Sugar 0.5, Protein 42.4

1 lemon, stem removed
1/4 teaspoon coriander seed
1/4 teaspoon cumin seed
2 tablespoons olive oil, divided
4 four-ounce pieces cod fish fillets, preferably with skin on
kosher salt & freshly ground black pepper
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes (or to taste)
2 large bunch swiss chard, ribs and stems removed, leaves torn (about 1 1/2 pounds total)
2 tablespoons oil-cured black olives, pitted, sliced
2 tablespoons pine nuts, toasted (optional, for garnish)

CHARD-WRAPPED FISH WITH LEMON AND OLIVE

Chopped olives are spread on white fish that gets wrapped in chard before simmering it in a lemony, cilantro-y sauce.

Provided by Adeena Sussman

Categories     Fish     Pescatarian     Chard     Olive     Lemon     Onion     Cilantro     Garlic     Cod     Halibut     Tomato     Rice

Yield 4 servings

Number Of Ingredients 15



Chard-Wrapped Fish with Lemon and Olive image

Steps:

  • 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.

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

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BLACK COD WITH SWISS CHARD, OLIVES, AND LEMON RECIPE
2012-12-10 Step 1. Place lemon in a small saucepan; add water just to cover. Place a small heatproof plate inside the saucepan, on top of the lemon, to …
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  • Place lemon in a small saucepan; add water just to cover. Place a small heatproof plate inside the saucepan, on top of the lemon, to keep it submerged. Bring water to a boil; reduce heat and simmer until lemon is very tender when pierced with a knife, about 30 minutes. Drain. Cut lemon in half (to help cool faster); let cool.
  • Scoop out pulp from both lemon halves and press pulp through a coarse-mesh sieve into a small bowl; discard solids. Finely chop peel and pith and add to pulp. Set aside.
  • Toast coriander and cumin seeds in a small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 3 minutes. Set aside.
  • Coarsely grind coriander and cumin seeds in spice mill or with mortar and pestle. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season fish with spice mixture, salt, and pepper; place skin side down in skillet. Cook until browned and crisp, 5-6 minutes. Turn; cook until just opaque in the center, 2-4 minutes more.
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Top Asked Questions

How do you cook fish and Chard in olive oil?
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.
How long do you cook Chard for?
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.
How do you boil chard leaves to soften them?
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.

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