Baked Fish Wswiss Chard And Leeks Recipes

BAKED FISH W/SWISS CHARD AND LEEKS

Steps:

• Put 2 tbls olive oil in large Pyrex baking dish.
• Rub both sides of fish with oil.
• Season fish with salt and pepper.
• Bake in oven at 375 degrees for 10 minutes.
• (fish is opaque and browned).
• While fish is baking saute Swiss Chard, garlic and leeks in 2 tbls of olive oil until limp.
• Stir in herbs.
• Let simmer for 10 minutes.
• Add one can of tomato sauce and 1/2 can of red wine. Simmer 10 more minutes.
• If sauce looks dry, add the other can of tomato sauce.
• When fish is done, put vegetables and sauce on top.
• Bake in 275 degree oven for 15 minutes.

FISH BAKED WITH LEEKS

Steps:

• Preheat the oven to 400°F. Trim about 1/2 inch from the root ends of the leeks, then trim off all the tough green leaves. Cut the rest in half lengthwise and chop; then wash well in a colander, being sure to rinse between all the layers.
• Scatter the washed leeks over the bottom of an ovenproof casserole. Mix with the wine or stock, salt, pepper, and mustard. Top with the fish; sprinkle the fish with salt and pepper. Cover the casserole and put it in the oven.
• Bake for 10 to 15 minutes, or until a thin-bladed knife meets little or no resistance when inserted into the thickest part of the fish. Uncover and serve the fish with the leeks and pan juices spooned over it.

SEARED RAINBOW CHARD WITH LEEKS

Steps:

• Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices.
• Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.
• Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
• Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.).