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Cod Vera Cruz with Swiss Chard
Gluten-free / Dairy-free
Serves 5
INGREDIENTS:
COD VERA CRUZ
5 each 6-ounce Atlantic cod
½ cup minced yellow onion
½ cup chopped green bell pepper
2½ tsp. olive oil
1¹/³ cup diced fresh tomatoes
½ cup black olives, sliced
1¼ tsp. sugar
1¼ tsp. ground black pepper
¹/8 tsp. ground cloves
2½ each bay leaves, crumbled
SWISS CHARD
1 lb. red Swiss chard, rinsed, chopped
1¼ tsp. olive oil
2½ tsp. chopped garlic
1 cup sliced red onion
1 Tbsp. balsamic vinegar
DIRECTIONS:
COD VERA CRUZ
1. Place the thawed cod filets in a single layer on a sheet pan sprayed with non-stick cooking spray.
2. Bake at 320°F for 12 to 15 minutes, or until the internal temperature reaches 145°F.
3. Sauté the onions and peppers in the olive oil until the onions are translucent.
4. Add the tomatoes, olives, sugar, pepper, cloves, and bay leaves.
Cook and stir occasionally until the sugar is dissolved.
SWISS CHARD
5. In a sauté pan, heat the olive oil; add the garlic and sauté until translucent.
6. Add the Swiss chard and the onions; sauté until tender.
7. Toss the cooked chard with balsamic vinegar.
PLATE ASSEMBLY
8. Place 2 ounces of sautéed vegetables on a plate and top with 1 cod filet; add another 1 ounce of the sautéed vegetables on top of the cod.
9. Serve ½ cup of Swiss chard per plate.
