1 pound Swiss chard
1/4 cup chicken broth, canned or homemade
1-1/4 pounds haddock fillets, cut into 2-inch chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 tomatoes, seeded, cubed, and drained
1 large onion, cut into narrow wedges
1/2 cup minced parsley
2 tablespoons sliced garlic
1 teaspoon tarragon
Preheat oven to 450°F. Separate stems from Swiss chard leaves. Slice stems crosswise and set aside. Shred leaves and place in shallow 2-quart baking dish. Sprinkle broth on top.
Place fish on top of chard and sprinkle with 1/4 teaspoon of the salt and the pepper.
In a large nonstick skillet, heat oil over medium-high heat Add the chard stems, tomatoes, onion, parsley, garlic, tarragon, and remaining 1/4 teaspoon salt. Cook until onion is crisp-tender, about four minutes.
Spoon sautéed vegetables over fish, cover dish and bake 10 to 15 minutes, or until fish just flakes when tested with a fork. Enjoy!
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