Recipe: Oven-Roasted Cod with Tomato, Cannellini and Swiss Chard
Light, delicious and aromatic: There’s a lot to love about this easy meal. Roasting cod in a flavorful tomato base leaves it moist enough to flake into big, hearty chunks.
Oven-Roasted Cod with Tomato, Cannellini and Swiss Chard
1 tablespoon extra-virgin olive oil
1 shallot, halved and sliced
1/2 small yellow onion, diced
3 cloves garlic, chopped
1 small bunch (about 10 leaves) Swiss chard, tough stems removed, leaves sliced
1/2 cup white wine
1 (28-oz) can whole tomatoes
1 (15-oz) can cannellini beans, rinsed and drained
2 bay leaves
1/8 teaspoon crushed red chile flakes
1 teaspoon kosher salt, divided
4 (6-oz) pieces skinless cod fillet
1/2 teaspoon ground black pepper
Preheat the oven to 400°F. Heat oil in a large ovenproof skillet over medium-high heat. Add shallot and onion and cook until softened, about 3 minutes. Add garlic and Swiss chard and cook until chard has wilted, about 2 minutes. Pour in wine and simmer until mostly evaporated, about 2 minutes. Add tomatoes and their juices; use the side of a spoon to break up tomatoes into chunks. Stir in cannellini beans, bay leaves, chile flakes and 1/4 teaspoon of the salt.
Sprinkle cod on both sides with remaining 3/4 teaspoon salt and pepper. Nestle pieces of cod into tomato mixture. Transfer the skillet to the oven and cook until cod is just cooked through, about 15 minutes.