Oven-Roasted Cod with Tomato, Cannellini and Swiss Chard
Serves 4
Time 25 min
Light, delicious and aromatic: There’s a lot to love about this easy meal. Roasting cod in a flavorful tomato base leaves it moist enough to flake into big, hearty chunks.
Special Diets:
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 shallot, halved and sliced
- 1/2 small yellow onion, diced
- 2 cloves garlic, chopped
- 1 bunch (about 10 leaves) Swiss chard, tough stems removed, leaves sliced
- 1/2 cup white wine
- 1 (28.0-ounce) can whole tomatoes
- 1 (15.0-ounce) can cannellini beans, rinsed and drained
- 2 dried bay leaves
- 1/8 teaspoon crushed red chile flakes, to taste
- 4 pieces (6-oz) skinless cod or sablefish fillets
- 1/2 teaspoon ground black pepper
Method
Preheat oven to 400°F.
Heat oil in a large ovenproof skillet over medium-high heat. Add shallot and onion and cook until softened, about 3 minutes.
Add garlic and Swiss chard and cook until chard has wilted, about 2 minutes. Pour in wine and simmer until mostly evaporated, about 2 minutes.
Add tomatoes and their juices; use the side of a spoon to break up tomatoes into chunks. Stir in cannellini beans, bay leaves, chile flakes and ¼ teaspoon of the salt.
Sprinkle cod on both sides with remaining ¾ teaspoon salt and pepper. Nestle pieces of cod into tomato mixture. Transfer the skillet to the oven and cook until cod is just cooked through, about 15 minutes.
Spoon sauce into individual bowls and top with pieces of cod to serve.
Nutritional Info:
Per serving: .
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 shallot, halved and sliced
- 1/2 small yellow onion, diced
- 2 cloves garlic, chopped
- 1 bunch (about 10 leaves) Swiss chard, tough stems removed, leaves sliced
- 1/2 cup white wine
- 1 (28.0-ounce) can whole tomatoes
- 1 (15.0-ounce) can cannellini beans, rinsed and drained
- 2 dried bay leaves
- 1/8 teaspoon crushed red chile flakes, to taste
- 4 pieces (6-oz) skinless cod or sablefish fillets
- 1/2 teaspoon ground black pepper