Baked Fish With Chard and Leeks


 2 garlic cloves, minced
 1/2 teaspoon fresh sage, chopped
 1/2 teaspoon fresh thyme, chopped
 1 bunch chard, trimmed and coarsely chopped
 2 medium leeks, cleaned and sliced
 1-2 cups crushed tomatoes, chopped whole tomatoes with juice, diced fresh tomatoes, or tomato sauce
 1/2 cup red wine (substitute: beef broth)
 2 lbs of any white fish fillets (snapper, cod, halibut, bass, flounder, tilapia)


Heat oven to 375 degrees. Put 2 tbls olive oil in large Pyrex baking dish. Rub both sides of fish with oil, then season fish with salt and pepper. Bake for 10 minutes or until fish is opaque (the recipe says until it is browned, but my fish never actually browned).

While fish is baking saute Swiss Chard, garlic and leeks in 2 tablespoons of olive oil until limp. Stir in herbs. Let simmer for a few minutes. Add one cup of tomato and red wine. Simmer 10 more minutes. If sauce looks dry, add the other can of tomato sauce.

When fish is done, take it out and turn the oven down to 275 degrees. Put vegetables and sauce on top. Bake for a further 15 minutes. 

Source: adapted from a recipe.