BAKED FISH W/SWISS CHARD AND LEEKS
Make and share this Baked Fish W/Swiss Chard and Leeks recipe from Food.com.
Provided by katie in the UP
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put 2 tbls olive oil in large Pyrex baking dish.
- Rub both sides of fish with oil.
- Season fish with salt and pepper.
- Bake in oven at 375 degrees for 10 minutes.
- (fish is opaque and browned).
- While fish is baking saute Swiss Chard, garlic and leeks in 2 tbls of olive oil until limp.
- Stir in herbs.
- Let simmer for 10 minutes.
- Add one can of tomato sauce and 1/2 can of red wine. Simmer 10 more minutes.
- If sauce looks dry, add the other can of tomato sauce.
- When fish is done, put vegetables and sauce on top.
- Bake in 275 degree oven for 15 minutes.
CREAMY SWISS CHARD PASTA WITH LEEKS, TARRAGON AND LEMON ZEST
This creamy vegetarian pasta is hearty enough for chilly temperatures while still nodding toward spring with the addition of bright-green chard, leeks and fresh herbs. For texture, it's topped with toasted panko, a garnish that can go many ways: Instead of using nutritional yeast, which adds tangy flavor here, you can melt a finely chopped anchovy with the butter and toss it with the panko. You could also add some ground coriander, Italian seasoning or herbes de Provence. Toasted panko, plain bread crumbs or even crushed croutons are a solid back-pocket trick to add crunch to any pasta, especially the creamiest kind. Don't skip the tarragon and lemon zest garnish, which add a fresh note to an otherwise-rich dish.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Prepare the chard: Tear the leaves off the stems, separating the leaves and stems. Thinly slice the stems, then coarsely tear the leaves into bite-size pieces. Set both aside in separate bowls.
- Prepare the leeks: Trim off the bottom and the dark green portion at the top, halve the remaining white and pale green portion lengthwise, then thinly slice them crosswise. Wash and drain the sliced leeks. Set aside.
- Prepare the bread crumbs: In a large skillet, melt 2 tablespoons butter over medium. Add the panko, season lightly with salt and generously with pepper, and cook, stirring occasionally, until golden and toasted, 3 to 4 minutes. Stir in nutritional yeast, then transfer to a paper towel-lined plate.
- Wipe out the skillet. Add the remaining 3 tablespoons butter and melt over medium-high. Add the leeks, chard stems, garlic and thyme, season with salt and pepper, and cook, stirring occasionally, until leeks start to wilt and soften, about 5 minutes. Add the torn chard, season with salt and pepper, and cook, stirring, until just wilted, 2 minutes.
- Add the stock and heavy cream, and boil over high until thickened, about 10 minutes.
- Once the mixture is simmering, add the pasta to the pot of boiling water and cook until al dente. Drain pasta.
- Transfer chard mixture to the empty pasta pot. Stir in the cooked pasta, then sprinkle with the Parmesan, stirring vigorously to melt it into the sauce. Season to taste with salt and pepper.
- Divide among shallow bowls or plates. Sprinkle generously with the prepared bread crumbs, top with tarragon and grate fresh lemon zest on top. Serve immediately.
BAKED FISH FILLETS
This is a wonderful alternative to fried fish, coating the fish with butter and baking at high heat is the secret to the success of this recipe --- use meaty fillets of fish for this if possible --- FOR LOW-FAT OPTION; whisk together 2 egg whites with 2 tablespoon cold water, dip the fish into the mixture, allow excess to drip off, use in place of melted butter.
Provided by Kittencalrecipezazz
Categories High Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 500° F (bottom oven rack).
- Grease a shallow baking dish (enough to hold all fish without overcrowding).
- In a shallow bowl, combine first 7 ingredients.
- Brush fish fillets with melted butter, then dip into crumb mixture.
- Place in a greased baking pan.
- Bake uncovered at 500°F for 10 minutes, or until fish flakes easily with a fork.
- Delicious!
Nutrition Facts : Calories 273.3, Fat 13.9, SaturatedFat 8.1, Cholesterol 95, Sodium 731.2, Carbohydrate 7.8, Fiber 1.2, Sugar 0.8, Protein 28.5
FISH BAKED WITH LEEKS
Steps:
- Preheat the oven to 400°F. Trim about 1/2 inch from the root ends of the leeks, then trim off all the tough green leaves. Cut the rest in half lengthwise and chop; then wash well in a colander, being sure to rinse between all the layers.
- Scatter the washed leeks over the bottom of an ovenproof casserole. Mix with the wine or stock, salt, pepper, and mustard. Top with the fish; sprinkle the fish with salt and pepper. Cover the casserole and put it in the oven.
- Bake for 10 to 15 minutes, or until a thin-bladed knife meets little or no resistance when inserted into the thickest part of the fish. Uncover and serve the fish with the leeks and pan juices spooned over it.
SEARED RAINBOW CHARD WITH LEEKS
Categories Leafy Green Vegetable Side Sauté Thanksgiving Leek Fall Winter Chard Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.
- Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
- Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.)
SWISS CHARD AND LEEK GRATIN
My daughter made this for her first Thanksgiving alone with her new husband. She sent me the recipe, and I made it tonight. Yummy! She got it from Food and Wine, attributed to Michael Symon. I found it took longer to make than specified in the printed recipe she gave me, so I increased the cooking time. I also cut the recipe down to serve two, with no difficulties.
Provided by breezermom
Categories Cheese
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot of boiling water, blanch the chard until wilted, about 1 minute. Drain the chard, squeeze it dry, and chop. Be sure to remove any excess moisture.
- Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over medium to medium low heat, stirring, until tender, 7 minutes. You know your stove -- if it cooks hot make it medium low, if it cooks low, make it medium. Uncover, add the garlic, and cook, stirring, until fragrant. (about 2 minutes). Add the chard, season with salt to taste and remove from the heat.
- Preheat the oven to 425 degrees. Butter or grease a 2 qt casserole dish.
- In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk 1/3 of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk.
- Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, about 10-15 minutes. Whisk in the cheeses and the nutmeg. season with salt and pepper.
- Combine the sauce and leeks/chard mixture. Season with salt and pepper to taste.
- Transfer to the prepared casserole dish. Bake in the upper third of the oven for 25 minutes. Let rest for 10 minutes before serving to prevent burning your mouth.
Nutrition Facts : Calories 288.7, Fat 17.9, SaturatedFat 9, Cholesterol 40.8, Sodium 435.9, Carbohydrate 24, Fiber 3.4, Sugar 3.7, Protein 10.6
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