Here’s an easy and healthy way to cook fish filets. In this recipe I’ve used haddock and depending on the thickness of your fish filet, you may need to increase your cooking time. You can also use kale leaves, or parchement paper packets. The swiss chard is pairs really well with fish, it’s just delicious with it.

Chard Wrapped Fish Filets

adapted from a recipe by Jessica Seinfeld

Serves 2 (can be doubled, etc)

Ingredients:

2 5 ounce fish filets

2 large swish chard leaves, stems removed (and diced finely for use in this recipe)

1/4 cup onion, finely diced

1/4 cup swiss chard stems, finely diced

1/2 cup fennel bulb, thinly sliced

1/4 cup celery stalks, finely diced (preferably with leaves attached)

2 tbsp olive oil (or oil of your choice)

4 tsp basil pesto

juice of 1/2 lemon

salt and freshly ground pepper

some olive oil to drizzle

Directions:

Preheat oven to 400F. Line a baking sheet with parchment paper.

Wash and trim swiss chard leaves. Remove stems and finely dice. Place leaves on baking sheet.

Place fish filets on top of chard leaves, on one side, so there is enough of the leaf to fold over.

Heat olive oil in medium-sized pan over medium heat. Add onions, diced chard stems, celery and fennel to pan. Add salt and pepper. Saute gently until softened – 5 minutes or so. Remove from heat.

Spread 2 tsp of basil pesto on top of each fish filet. Divide vegetable mixture and spoon on top of filets. Drizzle a little olive oil and lemon juice over the fish. Fold over leaf and adhere with a toothpick. (Can be prepared to this point and refrigerated to bake later).

Place into preheated oven and bake for 20 minutes, or until fish is cooked through.

Served with some simple boiled new potatoes. 🙂

Spread pesto on top of filet, followed by sautéed vegetables

I am including some preparation alternatives as well:

Alternatives:

To cook fish in a parchement paper packet, follow the instructions, but place fish on a square of parchment instead of chard leaf. Wrap/fold edges to create a packet. (I used some chopped chard or kale leaf with this alternative, as I love the flavours together).