This refreshing recipe serves 4 and is the perfect addition to any summer day.
COD WITH SWISS CHARD AND TOMATOES
Ingredients
2 cups chiffonade swiss chard
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper
Four 6 -ounce cod ,or white fish fillets like haddock or flounder
2 tablespoons thinly sliced shallots, or purple onion
2 tablespoons fresh chopped dill, parsley or chives
2 cups halved cherry or grape tomatoes
¼ cup dry white wine or dry vermouth
Zest of a lemon to taste
Parchment paper cut into 12" x 15" rectangles
Preparation
Heat the over to 400 degrees and set the rack in the upper half of the oven. Cut four 13x16-
inch long sheets of parchment paper from a roll. Lay out the squares on a flat service and spraya little of the vegetable oil down the center. Place one-quarter of the chard on top and seasonlightly with salt and pepper. Divide the fish fillets among the packets, placing them directly on the chard. Season the fish with salt and pepper and top each with a little of the shallots, herbs and tomatoes. Drizzle with a little of the oil and splash the wine on top. Ending with a pinch of zest. Pull each side of the parchment together and join at the top of each fillet. Gently begin folding and rolling over the sides create a crease down the center of each packet, fold the ends under to finish and seal each tightly. Arrange the packets on a baking sheet with out touching. Bake for 14 minutes. Increase the cooking time to 18 minutes if pre-made and refrigerated. Gently remove the fish from the packets and transfer to warm plates and serve immediately.
Variations: Place ¼ cup top of leftover quinoa, brown rice or orzo on top of the chard to make this a complete meal.
