Activity time 20 minutes Total time 45 minutes
4 parts
raw material
- 2 lemons
- ⅓ cup pitted mixed olives, plus 12 whole pitted olives
- 4 tablespoons extra virgin olive oil
- 3 cups cilantro leaves, chopped (about ¾ cup)
- 4 garlic cloves, minced (4 teaspoons)
- 1 teaspoon dried red pepper flakes
- 5 very large Swiss chard leaves (or more as needed), tough ends trimmed
- 1½ pounds skinless center-cut white fish fillet, such as halibut or cod
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 1 small onion, diced
- 1½ tablespoons all-purpose flour
- 1½ cups chicken broth
- ½ cup yellow cherry tomatoes, halved
- Rice, couscous or other cooked grains
- Grate and juice the lemon. Reserve juice and half the zest. In a small bowl, combine remaining zest with olives, 1 tablespoon olive oil, 2 tablespoons chopped cilantro leaves, 1 teaspoon garlic, and red pepper flakes until combined.
- Bring a small pot of water to a boil over medium-high heat. Use a knife to separate the leaves from the beet stems so that you have 2 leaves on each stem. Slice stems crosswise. Soak beet greens in boiling water for 10 seconds to soften; drain, cool slightly, and pat dry. Cut the fish into 8 equal-sized pieces, season with salt and pepper, and baste each piece with 2 teaspoons of the olive mixture.
- Place 1 fish on a piece of beet and roll; use 2 additional leaves to patch any parts that need additional wrapping. Heat remaining 3 tablespoons olive oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and pale golden, 8 to 9 minutes. Add beet stems and remaining 3 teaspoons garlic and cook, stirring, until softened, 3 to 4 minutes. Add flour and cook, stirring, until absorbed, 1 minute. Cook the reserved lemon zest and juice with the stock, salt, and pepper, stirring, until the liquid is thickened and bubbly, 2 to 3 minutes. Stir in most of the remaining cilantro.
- Place the fish in the pan, scatter the tomatoes and whole olives over the fish, reduce the heat to medium-low, cover, and cook until the fish is opaque and the beets can be cut easily, 10 minutes. Serve sauce over grains of your choice; garnish with cilantro.
