Flounder Over Swiss Chard

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

Although the cold weather is settling in, there’s no excuse for packing on the pounds (at least not before the holiday season commences). Flounder is a meaty, protein-packed fish that pairs well with all kinds of seasonal farmer’s market vegetables like tomatoes and Swiss chard. This dish combines all three to create a hearty, yet healthy, autumn meal.

Serves 4.

What you’ll need:
1 1/2 lb flounder filets
1 large bunch Swiss chard, chopped roughly
1 cup extra-virgin olive oil
6 Campari tomatoes, chopped
4 cloves garlic
2 cups seafood stock
1/4 cup parsley, chopped
Juice of 1 1/2 lemons

Directions:
Preheat oven to 200.

Heat 1/3 cup of oil and cook the flounder in 2 batches for approximately 3 minutes per side in a pan. Add another 1/3 cup of oil for the second batch. Place the filets in the oven to keep warm.

Wipe out the pan a bit and heat the remaining 1/3 cup of olive oil. Cook the garlic for approximately 1 minute and add tomatoes. Break apart the tomatoes and cook them for 10 minutes. Pour in the lemon juice and seafood stock. Saute for 5 more minutes and add the swiss chard. Saute for an additional 3 minutes. Add in the parsley and stir.

Place the cooked swiss chard on plates and top with the fish. Spoon the sauce over the fish and serve.

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