Halibut, Chard and Potato Casserole
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 (14 ounce) can chopped tomatoes, with juice
- kosher salt & freshly ground black pepper
- 1 3⁄4 - 2 lbs swiss chard, stemmed and washed (1 generous bunch)
- 1 lb yukon gold potatoes or 1 lb fingerling potato, scrubbed and sliced
- 1 cup fresh parsley, chopped (1/2 cup chopped)
- 2 lbs halibut (Pacific) or 2 lbs arctic char fillets
- 1⁄2 cup dry white wine
directions
- Preheat ove to 350 degrees F; oil a heavy casserole or oven safe Dutch oven.
- In a medium skillet, heat 1 tablespoon olive oil, over medium heat, and cook onion, stirring often, until tender, about 5 minutes.
- Stir in the garlic, cook 30 seconds; stir in tomatoes, with juice, and season with salt and pepper.
- Bring to a simmer, stir often, and cook 10 to 15 minutes.
- Meanwhile in another pot, steam chard, until just wilted, 2 to 3 minutes; rinse with cold water, squeeze out excess water, and chop coarsley.
- Place a spoonful of the tomato sauce in the bottom of the casserole; season potatoes with salt and pepper and arrange, in a layer, in the bottom of the casserole.
- In a large bowl, toss together the chard, salt and pepper, and parsley.
- Spread half of this mixture over the potatoes; season the fish with salt and pepper and lay them on top of the chard.
- Pour half the tomato sauce over the fish, then top with the remaining chard mixture.
- Pour over the remaining tomato sauce, add in the wine, drizzle all with the remaining olive oil.
- Cover tightly and bake until the potatoes are tender, one hour.
- NOTES: Can be served hot or warm. Tomato sauce can be made up to three days ahead of serving. The entire casserole can be assembled several hours before baking (refrigerate).
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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