Fresh fish cooked on the grill is one of summer’s simple pleasures. All you need to do to make it delicious is season it with salt and pepper, cook it and finish with a squeeze of lemon juice. Dinner, done.

But with just the tiniest extra effort, you can turn that basic fillet into a spectacular, full-flavored dish. Here, two easy steps make it so: Add a smear of sun-dried tomato tapenade and wrap the fillet in a leaf of Swiss chard.

The tapenade is a mixture of sun-dried tomatoes, Parmigiano-Reggiano cheese, garlic, oil and vinegar, all whirred in a food processor. It has an intense, savory flavor with a hint of sweetness, and it provides a bold punch of color.

When you square measure able to cook the fish, unfold some spread on high of every fillet, wrap a stemmed Swiss chard leaf around each and grill (or saute in an exceedingly pan) till the fish is flaky, the tapenade has warmed and the chard is charred.

The chard not only keeps everything together in an attractive, tidy packet but also protects the fish so it cooks more gently and stays moist, while the leaf becomes crisp and takes on a smoky flavor and grill marks.


Recipe from dietitian and cookbook author Ellie Krieger.

Makes 4 servings.


12 sun-dried tomatoes (not oil-packed, 1.4 ounces total)

1 cup boiling water

1/4 cup freshly grated Parmigiano-Reggiano cheese

1 small clove garlic

1/4 cup extra-virgin olive oil, divided use

1 teaspoon red-wine vinegar

1/8 teaspoon salt, plus more as needed

1/8 teaspoon freshly ground black pepper, and more as needed


2 large Swiss chard leaves

4 skinless 1-inch thick cod fillets (4 to 5 ounces each) or other firm, white fish

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

To make tapenade: Place sun-dried tomatoes in medium bowl. Cover with boiling water. Soak for 15 minutes. Drain, reserving 6 tablespoons soaking water. Transfer drained tomatoes to food processor. Add cheese, garlic, 3 tablespoons oil, vinegar, salt, pepper and reserved soaking water. Puree to form a smooth paste. (Note: Yield is 1 cup, more than needed for recipe. Store remainder in refrigerator for up to 2 weeks.)

To prepare fish: Cut out and discard chard stems, so only leaves remain. Lay out leaves, shiny (top) sides facing down. Season fish with salt and pepper on each side. Spread generous 1 tablespoon tapenade on top of each fillet. Invert fillets, centering them on each chard leaf. Fold/wrap leaves to form 4 parcels, turning them seam side down. (Note: Fish will not be completely covered.)

To cook fish: In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat until oil shimmers. Add fish parcels, seam side down. Cook for 3 minutes. (Note: Tapenade will bubble at edges of leaves a bit, leaves will soften and turn bright green, and fish will begin to turn opaque.) Using 2 thin spatulas, turn over each fish parcel. Cook for 3 minutes or until fish is opaque and just cooked through. Serve warm.

Nutrition information: One serving provides 150 calories, 21 grams protein, 2 grams carbohydrates, 6 grams fat, 1 gram saturated fat, 50 milligrams cholesterol, 230 milligrams sodium, 0 dietary fiber, 1 grams sugar.