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!