Sea Bass On A Bed Of Swiss Chard And Browned Rosemary Potatoes Food

SEA BASS ON A BED OF SWISS CHARD AND BROWNED ROSEMARY POTATOES

Steps:

• Preheat oven for 375 degrees.
• Lightly season the fish with salt and pepper, then coat with flour, shaking off the excess.
• Heat two tablespoons oil in a skillet over medium-high heat, add the fish pieces and cook just until lightly browned, about 1 minute on each side.
• Transfer to a casserole dish and place in oven for 10-15 minutes.
• Add the onion and 3 cloves garlic to the skillet and cook, stirring, until beginning to soften, 1 to 2 minutes.
• Slice pre boiled potatoes and add to the onions browning on both sides add rosemary, salt and pepper.
• Meanwhile heat 2 tablespoons rosemary oil and toss in 3 minced cloves of garlic till almost browned add the Swiss chard till wilted about 3 minutes, season with salt and pepper.
• Place wilted chard on platter place cooked fish on top.
• Arrange browned potatoes around the Swiss chard.
• Sprinkle with diced sun dried tomatoes.
• Garnish with fresh rosemary.

CREAMY SWISS CHARD AND PASTA

Steps:

• Wash the greens andcut into small pieces. Heat oil in large saucepan over med-high heat 1-2 minutes and add garlic, onion, and mushrooms and saute until tender, Add the greens and cook 5-8 minutes, stirring occasionally, until greens are tender. Add salt and pepper to taste. Cook the pasta. Mix the cooked ingredients together. Top with the sour cream and parmesan mix.
• Serves 4 people.

ROAST SEA BASS & VEGETABLE TRAYBAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Arrange the potato and pepper slices on a large non-stick baking tray. Drizzle over 1 tbsp oil and scatter with the rosemary, a pinch of salt and a good grinding of pepper. Toss everything together well and roast for 25 mins, turning over halfway through, until the potatoes are golden and crisp at the edges.
• Arrange the fish fillets on top and scatter over the olives. Place a couple of lemon slices on top of the fish and drizzle with the remaining oil. Roast for further 7-8 mins until the fish is cooked through. Serve scattered with basil leaves.

CRISPY ROSEMARY POTATOES

Steps:

• Bring a large kettle of salted water to a boil.
• While the water heats, cut the potatoes in half (do not peel them).
• Put them into the boiling water, and simmer them just until they are tender (check them often; they must not overcook, or they will break into pieces).
• When the potatoes are done, immediately drain them, and put them into a large bowl filled with water and ice; let them sit in the water for at least 5 minutes, then drain them.
• Cut them into large crosswise slices, about 1/2 inch thick, and place the slices on a kitchen towel to absorb any excess water.
• Heat a large, heavy skillet over medium-high heat.
• Add the olive oil, then quickly add the potatoes.
• Salt and pepper the potatoes well.
• Cook the potatoes for about 5 minutes, until they are a deep golden color on their undersides.
• Turn the potatoes over, either by shaking the pan or by using a spatula; try not to break them.
• Cook the potatoes for 5 minutes more; sprinkle them with the garlic and rosemary.
• Shake the skillet or use a spatula to turn the potatoes again, and cook them another 2 minutes.
• Serve the potatoes hot.

AIR FRYER ROSEMARY POTATOES

Steps:

• Combine all ingredients except potatoes in a medium bowl.
• Add potatoes and toss to coat.
• Transfer to air fryer basket and roast at 375 deg F for 25 to 30 minutes, or until tender and browned. If your chunks are smaller or larger, the time needed will change. Toss the potatoes every ten minutes to ensure even browning.

SIMPLE LIGHT SWISS CHARD AND SPAGHETTI

Steps:

• Bring a large pot of water to boil. While chopping vegetables and opening cans.
• Saute garlic and oregano in oil over medium heat for about 1 minute until garlic is slightly cooked (but not browned), then add swiss chard and cook until wilted.
• When water comes to a boil, add salt and sprig from oregano along with the pasta and cook 2 minutes less than the package directions indicate for the pasta cooking time.
• Add the white wine to the swiss chard pan to deglaze it, scraping the bits in the bottom of the pan. Let the alcohol cook off for a few minutes then add tomatoes (with liquid) and salmon.
• Break up the salmon a bit in the sauce.
• When the pasta is 2 minutes from finished, remove the pasta from the water and finish cooking in the sauce. Serve immediately.

SWISS CHARD DOLMADES

Steps:

• Saute rice/orzo and garlic in butter for 1 minute, add almonds.
• Stir just until almonds become a bit brown.
• Turn off heat, stir in remaining ingredients.
• Brown lamb and garlic in olive oil, add rice and stir just until rice begins to brown.
• Turn off heat, stir in remaining ingredients.
• 3 cups canned tomato juice Lemon wedges Have both the fillings prepared and ready to go.
• In a 9X11" baking dish or large wide-bottomed stewing pot, pour 3/4 cup tomato juice, or enough to cover the bottom of the dish about 1/2" deep.
• Rinse chard leaves and cut off any stem.
• Stack chard leaves in a steamer basket or metal colander over a large kettle of boiling water: cover.
• Allow leaves to steam 3-4 minutes or until soft and pliable but still quite green.
• After 2 minutes of steaming you can use two spatulas to turn the whole stack of leaves over to allow the "less cooked" ones on the top to steam more thoroughly.
• Remove chard leaves to a plate. Separate them and allow them to cool so they will be easier to handle. Flatten a chard leaf on the working surface and place about 2 tablespoons of chosen filling 1/2 inch above the bottom stem end.
• Fold each side over the filling, then roll up from the stem end "burrito style", ending with the top of the leaf folded over the roll.
• Place the dolmade "leaf-tip-side-down" in the tomato juice in the prepared pan.
• You should be able to see the roll, but not any of the seam, which should be underneath.
• I differentiate the vegetarian and meat dolmades by placing a sliver of carrot or red pepper on top of the vegetarian ones.
• Repeat with all of the remaining leaves.
• If you tear a leaf and can't use it or have extra filling left over, you can sprinkle it into the tomato juice when you bake the dish and your sauce will be all the more delicious.
• Pour remaining tomato juice over the dolmades.
• Two cooking methods: Bake in a moderate 350 degree oven for 35 minutes on the top shelf, uncovered.
• or Simmer in a large stew pot on top of the stove. If you choose this method, weight the dolmades down by placing a plate on top of them and then putting something heavy (i.e. a heavy coffee mug or two) on top of the plate. Simmer at low-medium heat on stove top for 20-25 minutes.
• This method produces a more compact dolmade that holds together better when you serve it. Important: When you take them from the oven or turn off the stove, let them sit for at least 10 minutes before serving.
• They are much less likely to fall apart this way.
• Serve 4 dolmades per guest with lemon wedges to squeeze over.
• They are delicious cold or room temperature as well.
• Suggested accompaniments: Avegolemo soup, tossed salad with black olives and feta cheese, fresh steamed artichokes, garlic bread.