Fish and Chard

Mollie Katzen's Rainbow Chard

The above NPR link is a favorite recipe at our house, and since I grow chard in the garden, we have lots of opportunities to eat it every summer.

Last Night I combined this recipe with my own fish and tomato dish, and a match made in heaven created a lovely new edition to the world....

2 Thick Frozen Fish Fillets (Tilapia, Mahi Mahi, Salmon or probably many others)
2 tbs olive oil
Slivered Onions
Salt and Pepper to Preference

-Put fish in pan
-top with onions and oil
- for 1/2 an hour on low heat in the oven, maybe turn over once.
-Turn oven up to 400 degrees. Wait about 5 minutes to let it heat.

Let the onions start to sizzle in oil.

1 or 2 lemons, 1/3 cup fresh juice

-Pour Juice over sizzling onions and oil, let some lemon evaporate cook for another 15 minutes.

High Quality Tomatoes, a generous portion of fresh chunks (see my slide show pictures for size idea)

-Exactly when you are pulling the fish out, and while the liquid is still boiling hot, toss in the tomatoes and stir around in hot oil.

Let cool for for a couple of minutes, serve over greens (chard or other favorites) or along side potatoes.


This fish soaks up so much lemon, oil and onion juice that you can over cook it and its still good. But I make no claim to be good at cooking meat or fish. I like everything well done.

For me, fish is flaky, burgers are gray in the middle, and pork is NEVER pink.