Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Tuesday, November 16, 2010

Swiss Chard-Wrapped Fish


My new favorite way to make fish is to wrap it in chard leaves and bake it. I've tried this with different seasonings and each time it's been very good, no matter how I've seasoned it. Each time the fish comes out perfectly cooked. It's like parchment-wrapped fish, only better in my opinion because you get to eat the wrapping. Even better? The girls love this dish, which is great because it's one of the only ways I can get them to eat chard.

4 large Swiss Chard leaves
1 pound fish (tilapia and salmon work well)
olive oil
salt and pepper
seasoning of your choice (pesto, lemon-garlic seasoning, thinly sliced lemon, thinly sliced onion, mustard-honey dressing, maple-balsamic glaze, minced garlic and herbs, etc.)

Preheat oven to 425 degrees. Smear olive oil on a baking sheet, set aside. Rinse the fish and pat dry, set aside.

Rinse chard and pat dry. If the ribs are thick, mash them with a fork to make them pliable. Cut the fish into serving portions. Lay your chosen topping on top of a piece of chard, then top with the fish (or season fish all over with your choice of seasoning).

Fold the chard over the fish to cover fish completely. Lay the fish seam side down on the baking sheet. Repeat with remaining fish.

Smear the chard-wrapped fish pieces all over with olive oil (this will keep the chard from drying out) and season with salt and pepper. Bake 10 - 15 minutes depending on the thickness of the fish (tilapia takes 10 - 12 minutes and salmon takes about 15 minutes). Serve immediately.

2 comments:

Momma Fox said...

That is such a good idea! Wrapping meat in greens...I LOVE it! I wonder if you could do that for chicken or pork too? I'm definitely going to try this one out.

Erin said...

If you Google the term "chard wrapped chicken" a whole slew of recipes come up so yes,I think that would be successful!