- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 1 lb
-
fresh cod fillets (cooked in 2 Seafood Steamer bags with garlic-parsley
butter pucks according to package directions) - 500 g
- 1/2 lb
- sliced cremini mushrooms
- 250 g
- 2 tbsp
- finely chopped oil-packed sundried tomatoes
- 30 mL
- 1 tbsp
- oil from jar of sundried tomatoes
- 15 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1 bunch
- Swiss chard, stems finely sliced, leaves roughly chopped
Method
- Step 1
- 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.
- Step 2
- Stir in Swiss chard leaves and continue to sauté 2 to 3 min until leaves are wilted and mushrooms are golden and tender.
- Step 3
- Divide mushroom mixture onto 4 plates. Top each with piece of cod and drizzle with the melted butter and juices from steamer bags.
Tips
Substitute kale for Swiss chard
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 170
- Fat:
- 10 g
- Saturated Fat:
- 4 g
- Carbs:
- 4 g
- Fibre:
- 1 g
- Sugar:
- 1 g
- Cholesterol:
- 60 mg
- Protein:
- 17 g
- Sodium:
- 520 mg
