Danny Kim
Hands-On Time
20 Mins
Total Time
30 Mins
Yield
Serves 4

How to Make It

Step 1

Heat the oil in a large pot over medium heat. Add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes.

Step 2

Add the chard, tomatoes (and their juices), and 1 teaspoon each salt and pepper. Cook, stirring often, until the chard is tender, 8 to 10 minutes.

Step 3

Nestle the fish in the liquid and cook, covered, until the fish is opaque throughout, 10 to 12 minutes.

Step 4

Serve topped with the tapenade.

Chef's Notes

 

 

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Ratings & Reviews

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Reviews
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