Swiss Chard Wrapped Cod Or Tofu With Late Spring Vegetables

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Swiss Chard Wrapped Cod or Tofu with Late Summer Vegetables

Prep the fish. Portion it into about quarter lb. pieces. If you have a thin end as I did, just tuck it under itself and double up so it will cook at the same rate as the rest. Season both sides with salt and pepper, and sprinkle lightly with smoked paprika, hot or sweet, your choice. If using tofu, press excess water out first – place on a towel lined plate, cover with another plate, and weigh down with a pan or can of beans or tomatoes. Let this press for 15 minutes or so, then cut into desired portions.

Cut the stems off the chard, dice them up, and set them aside. Pick out your best leaves and remove any tough ribs. Cut the leaves in half lengthwise. Slice your onions, mince your garlic, and remove corn from the fresh cob.

Place a 12” skillet over high heat, add a half cup of water and the halved leaves. Cover and let steam for about a minute, just until the leaves are bendable. Remove with tongs to a colander (save that water for later!) and run some cold water over the leaves to set the color and stop cooking. Gently place the leaves on a towel to drain.

Add a bit more water to the pan and cook any additional leaves, also for about a minute. Pour the steaming water into a bowl or measuring cup to save for later, and cool down these extra leaves as above, then chop and set aside.

Make the bundles. Take two or three chard leaves and overlap them like shingles. Place a piece of fish or tofu in the center and gently wrap, sort of like a burrito. 

Now it goes fast. 

Using the same pan you steamed the chard in, add the olive oil and warm, tossing in the onions and chard stems. Let cook for a few minutes over medium high, until the onions soften but do not take on color. Add the garlic, corn, reserved cut-up leaves, Italian seasoning, paprika, olives, and reserved steaming water. Bring to a simmer, then nestle your little chard bundles in the pan. Reduce the heat to a simmer, cover, and let cook about 10 to 15 minutes, or until a sharp knife inserted meets no resistance. 

When ready, gently lift out the cod to a plate. Add the lemon juice and zest to the vegetables and place them in a deep platter with a slotted spoon, leaving the juice in the pan.

When ready, gently lift out the cod to a plate. Add the lemon juice and zest to the vegetables and place them in a deep platter with a slotted spoon, leaving the juice in the pan.

Add the fish back to the top of the veggies and finish with a bit more salt and pepper. You can stop right here, or make a quick pan sauce with the cooking juices, more flavor an nutrition saved!

Place the pan with its juices back on the burner and bring to a boil. Whisk a teaspoon of cornstarch into a quarter cup of cold water and whisk that into the boiling juices until it thickens. You’ll have a sauce in about 20 seconds. Really, it’s that fast.

Garnish with lemon slices.Tender and flakey, the cod always comes out moist this way.

Copyright 2024– or current year, The New Vintage Kitchen. Dorothy Grover-Read. The unattributed use of this material and photographs is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.

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