Swiss chard, a highly nutritious leafy green, is particularly delicious when cooked in a creamy sauce alongside fish and soft leeks. And we couldn’t resist a golden buttery crust. Cook, relax, and enjoy!
What you'll need:
¼ oz tarragon
2 oz butter
2 oz panko
8 oz leek
1 large clove garlic
10 oz swiss chard
10–12 oz cod
4 oz sour cream
¼ oz Dijon mustard
freshly ground black pepper
1. Make breadcrumbs
Preheat oven to 425°F. Pick tarragon leaves from stems and roughly chop leaves (2 tablespoons). Melt ½ of the butter in an ovenproof skillet over medium-high heat. Add panko and 1 tablespoon tarragon; season with salt and pepper. Cook, stirring, until golden, 2–3 minutes. Transfer to a plate and wipe skillet clean.
Remove root end from leek, slice in half lengthwise, and finely slice rest. Rinse in a bowl of cold water and remove from water leaving grit behind. Peel and finely chop garlic. Remove stems from swiss chard, halve lengthwise if thick, and finely slice. Roll up leaves and cut into 1-inch wide ribbons.
Melt remaining butter in the skillet over medium-high heat. Add leek, garlic, and swiss chard stems. Season with salt and pepper and cook until softened, about 5 minutes. Add chard leaves and stir to wilt, about 2 minutes.
Meanwhile, cut cod into 1-inch pieces. Season with 1 teaspoon salt and a few grinds of pepper.
Add cod, remaining tarragon, sour cream, mustard and ½ cup water to the skillet, stir to combine, and bring to a boil.
Top with the breadcrumbs and transfer skillet to the oven. Bake until fish is cooked through, 10–12 minutes. Enjoy!
See what else is cooking this week!