Braised cod with tomatoes, chard, artichokes, and olives
Braising cod (or any fish) infuses it with the flavors of the sauce while helping ensure the fillets stay tender and flaky. Chef Justine tops the fish with a simple but elegant olive relish, which gives the dish a bold, pleasingly salty finish. Add the full container of Aleppo chile to the braise for a spicy kick.
- Peeled fresh garlic
- 1 to 2 shallots
- 1 cup quartered marinated artichoke hearts
- 1 bunch chard
- ¼ teaspoon Aleppo chile flakes (optional)
- 1 cup diced tomatoes
- Two 6-ounce wild Pacific cod fillets
- ½ cup Kalamata olives
- Fresh flat-leaf parsley
- Fresh oregano
- ¼ cup almond meal
Make the sauce
- Finely chop enough garlic to measure 1½ teaspoons.
- Peel and thinly slice the shallot.
- Coarsely chop the artichoke hearts.
- Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
Add the artichoke hearts, chard stems, and as much Aleppo chile as you like. Cook, stirring occasionally, until the chard stems are tender, 3 to 4 minutes. Add the tomatoes, chard leaves, and ½ cup water. Simmer until the leaves are just wilted, 2 to 4 minutes.
Cook the cod
- Pat the cod dry with a paper towel; season generously with salt and pepper.
While the cod cooks, prepare the relish.
Make the olive relish
- Using a sharp knife or a food processor, finely chop the olives.
- Strip the parsley and oregano leaves from the stems; finely chop the leaves.
Finish and serve
Nutrition per serving: Calories: 620, Protein: 37 g, Total Fat: 40 g, Monounsaturated Fat: 20 g, Polyunsaturated Fat: 6 g, Saturated Fat: 3.5 g, Cholesterol: 80 mg, Carbohydrates: 34 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 1680 mg
Contains: tree nuts, fish