Trout with garlic-braised chard
Why not use your seasonal homegrown vegetables instead of pasta, rice or potatoes in your everyday dishes. Garlic-braised chard is a great side to fish!
- chard leaves
- fresh shredded garlic + leaves
- olive oil
Garlic-braised chard goes great with so many dishes, I just love it. I decided to serve the chard with oven-baked trout this time. So good!
Remember that chard, just like all the other leafy greens, will shrink when you cook it. So, you might need to harvest a lot more than you think.
Start with the fish.
Turn the oven to 390 degrees (200 degrees Celsius.)
Clean the fish, remove the scales and rinse it.
Put the fish on a greased tray and put chopped scallions in the fish.
Season with salt and pepper.
Bake the fish in the oven for 20 minutes.
Use a sharp knife to shred the chard length-wise.
Heat a pan and add olive oil.
Add the leaves and cook them (don't let them go brown though.)
The stalks should be soft but with a little bite.
Add the garlic after cooking the chard for a little bit, and add a splash of olive oil.
Season with salt.
I often make a dressing with fresh herbs, oil, salt and a little lemon for my garlic-braised chard too. Delicious!
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth