Baked Striped Bass with Swiss Chard & Tomatoes

Ingredients

  • 1 bunch swiss chard

  • 1/4 cup chicken broth

  • 12 oz striped bass fillets

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 tablespoon olive oil

  • 4 tomatoes, seeded, cubed, and drained

  • 1 large onion, cut into narrow wedges

  • 1/2 cup minced parsley

  • 2 tablespoons sliced garlic

Instructions

  • Preheat oven to 450°F.  

  • Separate stems from Swiss chard leaves. Slice stems crosswise and set aside. Shred leaves and place in shallow 2-quart baking dish. Sprinkle broth on top.

  • Place fish on top of chard and sprinkle with 1/4 teaspoon of the salt and the pepper.

  • In a large nonstick skillet, heat oil over medium-high heat Add the chard stems, tomatoes, onion, parsley, garlic, tarragon, and remaining 1/4 teaspoon salt. Cook until onion is crisp-tender, about four minutes.

  • Spoon sautéed vegetables over fish, cover dish and bake 10 to 15 minutes, or until fish just flakes when tested with a fork. Enjoy!

Haley Smith