Slow Roasted Seabass with Swiss Chard

by Gavan on July 16, 2010

This is a dish I made recently for a dinner party I catered and it went down a treat, so to speak. This one is really for the guys but you ladies can also give it a go if you want. Guys, if you’re looking to impress your missus or simply find yourself one, this dish will do the trick. It’s fool proof. I promise you. You’ll definitely get some good brownie points and to finish off why not make the dessert I also made for the same party here. If this all goes according to plan you might get breakfast in bed. I have that covered too.
Happy Days!

RECIPE:
Serves 2

2 x 6 oz sustainably fished sea bass filets (I found mine at Whole Foods Market)
1/4 tsp salt
1/4 tsp white pepper

1 bunch Swiss or rainbow chard – leaves trimmed from stalks, keep stalks
1 garlic clove – minced
1 large shallot – fine dice
2 tbsp olive oil
1 cup veg/chicken stock
drizzle honey (optional)

DIRECTIONS:
Preheat oven to 250°F

Lay the sea bass on a foiled tray and season with S&P. Lay the tomatoes on the same tray, season with S&P and drizzle with olive oil. Pop in oven for 30 minutes or until tomatoes are soft and blistered looking.

NOTE: It seems like this is a long time to cook but because the oven’s on such a low temp the fish won’t over cook and it comes out really moist and buttery.

Chop the chard stalks into small uniform pieces. After 15 minutes has passed with the fish cooking preheat a large skillet on medium heat. Add olive oil and saute chard stalks and shallot for 1 minute. Add garlic and continue sauteing for another 2-3 minutes, stirring occasionally. Do not brown, just soften.

To prep the chard leaves: Lay all the leaves on top of each other and roll them tightly together. Using a chef’s knife chop them as if you were chiffonading herbs. Watch me in action showing you how. Once chopped, put them in a colander and give them a good rinse in cold water.

Once the stalks and shallots are soft add the the washed leaves and saute for 3-4 minutes tossing them so they begin to wilt. When all the leaves have wilted add your broth and simmer on medium low heat for 10 minutes. Taste and season with S&P. If you find them to be bitter add some honey to sweeten.

By this time the fish will be ready to serve.

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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{ 4 comments… read them below or add one }

Ashley March 15, 2012 at 12:03 pm

Can you use this same technique to cook salmon in the oven? Thank you! Love your recipes!

Gavan March 15, 2012 at 3:10 pm

Hey darlin, yes you can but read this other post I did http://gavanmurphy.com/whats-this-white-stuff-on-my-fish/.
Low and slow is the best way to go. Cheers.

She March 21, 2012 at 11:41 pm

What type/size of tomatoes would you suggest? I’m so looking forward to making this meal! And so happy I found your site ;)

Gavan March 25, 2012 at 10:27 am

I used cherry tomatoes. They’ll cook quickly and once they blister on the outside they have a pop of flavor when you bite into them. Delicious.

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