Oven-Roasted Cod with Tomato, Cannellini and Swiss Chard

By Lonnie

Ingredients

• 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

Preparation

Step 1

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.