Heat reserved sundried tomato oil in large skillet set over high heat. Add mushrooms, sundried tomatoes, salt and pepper and sauté 5 to 8 min., or until mushrooms begin to soften. Stir in Swiss chard stems and sauté 2 more min. until softened.
Stir in Swiss chard leaves and continue to sauté 2 to 3 min until leaves are wilted and mushrooms are golden and tender.
Divide mushroom mixture onto 4 plates. Top each with piece of cod and drizzle with the melted butter and juices from steamer bags.
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