Cod With Swiss Chard, Olives, and Lemon

Name: Cod With Swiss Chard, Olives, and Lemon
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1 lemon, stem removed; 1/4 teaspoon coriander seed; 1/4 teaspoon cumin seed; 2 tablespoons olive oil, divided; 4 four-ounce pieces cod fish fillets, preferably with skin on; kosher salt & freshly ground black pepper; 1 garlic clove, minced; 1/4 teaspoon crushed red pepper flakes (or to taste); 2 large bunch swiss chard, ribs and stems removed, leaves torn (about 1 1/2 pounds total); 2 tablespoons oil-cured black olives, pitted, sliced; 2 tablespoons pine nuts, toasted (optional, for garnish)

Submitted by zeldaz51

"This recipe, adapted from the 1/2013 issue of Bon Appetit, uses sieved and chopped lemon instead of just the usual juice. Simmering the whole fruit softens the texture and removes any bitterness in the pith."

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Ready In:: 1hr 5mins
Ingredients:: 11
Serves:: 4

ingredients

1 lemon, stem removed
¹⁄₄ teaspoon coriander seed
¹⁄₄ teaspoon cumin seed
2 tablespoons olive oil, divided
4 four-ounce pieces cod fish fillets, preferably with skin on
kosher salt & freshly ground black pepper
1 garlic clove, minced
¹⁄₄ teaspoon crushed red pepper flakes (or to taste)
2 large bunch swiss chard, ribs and stems removed, leaves torn (about 1 1/2 pounds total)
2 tablespoons oil-cured black olives, pitted, sliced
2 tablespoons pine nuts, toasted (optional, for garnish)

directions

Place lemon in a small saucepan; add water just to cover. Place a small heatproof plate inside the saucepan, on top of the lemon, to keep it submerged. Bring water to a boil; reduce heat and simmer until lemon is very tender when pierced with a knife, about 30 minutes. Drain. Cut lemon in half and let it cool.
Scoop out the pulp from both lemon halves and press pulp through a coarse-mesh sieve into a small bowl; discard any solids remaining in the sieve. Finely chop the peel and pith and add to pulp. Set aside.
Toast coriander and cumin seeds in a small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 3 minutes. Set aside.
Coarsely grind the toasted coriander and cumin seeds in a spice mill or with a mortar and pestle.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season fish with spice mixture, salt, and pepper; place skin side down in skillet. Cook until browned and crisp, 5-6 minutes. Turn and cook until just opaque in the center, 2-4 minutes more. Be more cautious cooking the fish if it is skinless, as you do not want the unprotected flesh itself to be brown and crisp; you could also bake or broil the fish if it is skinless.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon crushed red pepper flakes; cook, stirring, until fragrant, about 30 seconds. Add chard by the handful, tossing and allowing it to wilt slightly between additions. Season with salt and pepper. Cook, tossing occasionally, until all chard is tender, 5-7 minutes. Set aside.
Mix the sliced olives and the reserved lemon mixture into the cooked chard. Season with salt, pepper, and more crushed red pepper flakes, if desired. Serve fish with the chard.

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RECIPE SUBMITTED BY

zeldaz51

United States

<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>

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