Thick White Fleshed Fish Fillets Roasted over Chard and Garlic

Place the garlic in the oil before you set the pan over the heat so that the slivers do not brown and turn bitter.

Four 4- to 6-ounce thick white-fl eshed fi sh fillets

5 tablespoons olive oil

1⁄2 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

5 garlic cloves, slivered

11⁄2 pounds Swiss chard, stems removed, leaves washed but not dried and then chopped

2 tablespoons white wine

2 tablespoons balsamic vinegar

• Position the rack in the center of the oven and preheat the oven to 450°F. Pat the fi llets dry with paper towels, then rub them with 2 tablespoons olive oil. Sprinkle with salt and pepper; set aside.
• Place the remaining 3 tablespoons olive oil and the garlic in a large, oven-safe saute pan or skillet. Set the pan over low heat and cook for 2 minutes, stirring often, taking care not to brown the garlic.
• Raise the heat to medium and lay the wet greens in the pan. Count to ten, then toss with tongs to get the garlic strewn throughout the leaves. Sprinkle the wine over the greens, cover, and steam until wilted but not limp, tossing once or twice, about 3 minutes.
• Uncover the pan and place the prepared fi llets on top of the greens. Set the pan in the oven and roast until the opaque layers can be separated evenly when pulled with a fork, 10 to 15 minutes.
• Remove the pan from the oven; drizzle the vinegar over the fi llets and greens before serving.

Makes 4 servings