Provencal bass in tomato broth recipe

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  • Yield: 4 Servings
  • Total Time: 30 Minutes

Ingredients

  • 4 cloves garlic, smashed
  • 3 tablespoons olive oil
  • 2 small bunches Swiss chard, stems discarded and leaves torn
  • 2 28-ounce cans diced tomatoes
  • Kosher salt and black pepper
  • 4 6-ounce boneless, skinless bass fillets
  • Olive tapenade, for serving
How to Make It
  1. Cook the garlic in the oil in a large saucepan over medium heat until fragrant, 1 to 2 minutes.
  2. Add the chard and tomatoes (and their juices); season with 1 teaspoon each salt and pepper. Cook, stirring often, until the chard is tender, 8 to 10 minutes.
  3. Nestle the fish in the chard mixture. Cover and cook until the fish is opaque, 10 to 12 minutes. Serve with the tapenade.
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