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Preparation time
20 minutes
Total time:
30 minutes
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Ingredients
Swiss chard
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1 large bunch fresh Swiss chard
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30 ml 2 tbsp olive oil
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1 clove 1 clove garlic, sliced
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Pinch dried crushed red pepper
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1 ml 1/4 tsp whole coriander seeds (optional)
Haddock
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4 fillets of 175 g (6 oz) haddock, 1/2 to 1 inch thick
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To taste Salt and freshly ground black pepper
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45 ml 3 tbsp olive oil
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45 ml 3 tbsp unsalted butter
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2 sprigs fresh thyme
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2 sprigs fresh tarragon
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30 ml 2 tbsp chopped flat-leaf parsley
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Lemon wedges
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Directions
Swiss chard
- Rinse the Swiss chard leaves thoroughly. Either tear or cut away the thick stalks from the leaves. Cut the stalks into one-inch pieces. Chop the leaves into strips one inch wide. Keep the stalks and leaves separate.
- Heat the olive oil in a sauté pan on medium-high heat. Add the garlic slices, crushed red pepper, and coriander seeds (optional), and cook for about 30 seconds, or until the garlic is fragrant.
- Add the chopped Swiss chard stalks. Lower the heat to low, cover, and cook for 3–4 minutes. Add the chopped chard leaves and toss with the oil and garlic in the pan. Set aside.
Haddock
- Pat the haddock fillets dry with a paper towel. Season both sides with salt and pepper.
- Heat a 12-inch non-stick fry pan over high heat. When the pan is hot, add the olive oil. Place the fillets in the pan skin-side down and press down gently with a spatula for about 20 seconds to prevent curling.
- Lower the heat to medium and let sizzle until the fish is golden and caramelized around edges (about 2–3 minutes).
- Carefully flip the fillets and add the butter, thyme, and tarragon to the pan. Tilt the pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through (60–90 additional seconds) depending on the thickness of your fish.
- Garnish with chopped parsley and lemon wedges.
- Serve with the Swiss chard.
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