Halibut, Chard and Potato Casserole |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This recipe is based on a traditional Majorcan dish. Make sure, during cooking, that the dish is tightly covered to ensure the fish does not dry out. From Martha Rose Shulman, The Very Best of Recipes for Health. Ingredients:
2 tablespoons extra virgin olive oil |
1 medium onion, chopped |
2 garlic cloves, minced |
1 (14 ounce) can chopped tomatoes, with juice |
kosher salt & freshly ground black pepper |
1 3/4-2 lbs swiss chard, stemmed and washed (1 generous bunch) |
1 lb yukon gold potatoes or 1 lb fingerling potato, scrubbed and sliced |
1 cup fresh parsley, chopped (1/2 cup chopped) |
2 lbs halibut (pacific) or 2 lbs arctic char fillets |
1/2 cup dry white wine |
Directions:
1. Preheat ove to 350 degrees F; oil a heavy casserole or oven safe Dutch oven.
2. In a medium skillet, heat 1 tablespoon olive oil, over medium heat, and cook onion, stirring often, until tender, about 5 minutes.
3. Stir in the garlic, cook 30 seconds; stir in tomatoes, with juice, and season with salt and pepper.
4. Bring to a simmer, stir often, and cook 10 to 15 minutes.
5. Meanwhile in another pot, steam chard, until just wilted, 2 to 3 minutes; rinse with cold water, squeeze out excess water, and chop coarsley.
6. Place a spoonful of the tomato sauce in the bottom of the casserole; season potatoes with salt and pepper and arrange, in a layer, in the bottom of the casserole.
7. In a large bowl, toss together the chard, salt and pepper, and parsley.
8. Spread half of this mixture over the potatoes; season the fish with salt and pepper and lay them on top of the chard.
9. Pour half the tomato sauce over the fish, then top with the remaining chard mixture.
10. Pour over the remaining tomato sauce, add in the wine, drizzle all with the remaining olive oil.
11. Cover tightly and bake until the potatoes are tender, one hour.
12. NOTES: Can be served hot or warm. Tomato sauce can be made up to three days ahead of serving. The entire casserole can be assembled several hours before baking (refrigerate).
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