Recipe: Oven-Roasted Cod with
Tomato, Cannellini and Swiss Chard

Light, delicious and aromatic: There’s a lot to love about this easy meal. Roasting cod in a flavorful tomato base leaves it moist enough to flake into big, hearty chunks.

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Oven-Roasted Cod With Tomato, Cannellini And Swiss Chard

Serves 4

  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, halved and sliced
  • 1/2 small yellow onion, diced
  • 3 cloves garlic, chopped

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  • 1 small bunch (about 10 leaves) Swiss chard, tough stems removed, leaves sliced
  • 1/2 cup white wine
  • 1 (28-oz) can whole tomatoes
  • 1 (15-oz) can cannellini beans, rinsed and drained

  • 2 bay leaves
  • 1/8 teaspoon crushed red chile flakes
  • 1 teaspoon kosher salt, divided
  • 4 (6-oz) pieces skinless cod fillet
  • 1/2 teaspoon ground black pepper

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Preheat the oven to 400°F. Heat oil in a large ovenproof skillet over medium-high heat. Add shallot and onion and cook until softened, about 3 minutes. Add garlic and Swiss chard and cook until chard has wilted, about 2 minutes.

Pour in wine and simmer until mostly evaporated, about 2 minutes. Add tomatoes and their juices; use the side of a spoon to break up tomatoes into chunks. Stir in cannellini beans, bay leaves, chile flakes and 1/4 teaspoon of the salt.

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Sprinkle cod on both sides with remaining 3/4 teaspoon salt and pepper. Nestle pieces of cod into tomato mixture. Transfer the skillet to the oven and cook until cod is just cooked through, about 15 minutes.

Source: inspiration.wholefoodsmarket

by Meryl M