Easter Sunday is just around the corner, which means those who have been following the Lenten custom of avoiding meat on Fridays are starting to get sick of pizza. Pizza has replaced fish in some homes as the go-to meatless meal, because many home cooks don’t make fish.  Despite its quick preparation and many health benefits, cooking fish can be tricky.

The South Shore’s proximity to Georges Bank (the elevated area of sea floor between Cape Cod and Nova Scotia which is the most accessible fishing bank in the North Atlantic) means our local fisherman keep our supermarkets and fish markets stocked with fresh fish.  Cod, haddock and monkfish from Georges Bank would all work in this dish - which is guaranteed not to stick to the pan or leave a lingering fishy smell - and can be ready in about 40 minutes.

Fish Wrapped in Greens

Dairy-free, Gluten-free and suitable for a Friday night Lenten dinner.

¼ Cup Olive Oil

1 medium yellow onion, diced (about 1 Cup)

1 stalk of celery, diced (about ½ Cup)

2 small carrots, diced (about 1 Cup)

½ Teaspoon Herbs de Provence (dried herb mix)

1 clove of garlic, minced

1 Cup long-grain rice

1 Cup dry white wine

1 Cup water

28 Ounce can of diced tomatoes

4 white fish filets (such as cod, haddock, or monkfish) approximately 6 ounces each.

4 leaves Swiss chard, tough center stems removed

Zest of 1 lemon               

Salt & Pepper

Sautee onion, celery and carrot in about half of the olive oil for about 5 minutes, or until slightly cooked and translucent. Add herbs de Provence, then rice, stirring to coat rice grains with oil.  Add wine and garlic, simmer 5 -10 minutes.

While rice is simmering after addition of wine, rinse chard leaves under hot running tap water to wilt slightly.  Lay leaves out on a cutting board, place a fish filet near the side where the stem was removed.   Sprinkle with lemon zest, olive oil and salt and pepper. Wrap filets in leaves, folding in ends to make a neat package. Add water and tomatoes to rice mixture, stir, and then place wrapped fish on top of rice. Cover and simmer 15 minutes.

Serves 4