Braised cod with tomatoes, chard, artichokes, and olives

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 620 Calories/Serving

25 – 35 Minutes

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.

Ingredients

  • 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

Instructions

1

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.
In a pan over medium heat, warm 2 tablespoon oil until hot but not smoking. Add the garlic and shallot, season with salt and pepper, and cook, stirring frequently, until fragrant and beginning to soften, 1 to 2 minutes.
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.

2

Cook the cod

  • Pat the cod dry with a paper towel; season generously with salt and pepper.
Gently nestle the cod in the sauce. Simmer until the cod is opaque and flaky, 7 to 9 minutes, depending on thickness.
While the cod cooks, prepare the relish.

3

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.
In a bowl, combine the olives, parsley, oregano, and almond meal. Stir to blend.

4

Finish and serve

Transfer the cod and sauce to individual plates. Top the cod with the olive relish, drizzle with 1 tablespoon oil, and serve.

5

Wine tip

If you drink wine, consider serving this with a chilled rosé or a fruity white, such as viognier.

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

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