img height="1" width="1" style="display:none" src=""/>
Braised cod with tomatoes, chard, artichokes, and olives

Braised cod with tomatoes, chard, artichokes, and olives

25 - 35
Paleo Gluten Free Dairy Free Soy Free

Braising cod (or any fish) infuses it with the flavors of the sauce while helping ensure the fillets stay tender and flaky. Chef Justine tops the fish with a simple but elegant olive relish, which gives the dish a bold, pleasingly salty finish. Add the full container of Aleppo chile to the braise for a spicy kick.


  • Peeled fresh garlic
  • 1 to 2 shallots
  • 1 cup quartered marinated artichoke hearts
  • 1 bunch chard
  • ¼ teaspoon Aleppo chile flakes (optional)
  • 1 cup diced tomatoes
  • Two 6-ounce wild Pacific cod fillets
  • ½ cup Kalamata olives
  • Fresh flat-leaf parsley
  • Fresh oregano
  • ¼ cup almond meal



Make the sauce

  • Finely chop enough garlic to measure 1½ teaspoons.
  • Peel and thinly slice the shallot.
  • Coarsely chop the artichoke hearts.
  • Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
In a pan over medium heat, warm 2 tablespoon oil until hot but not smoking. Add the garlic and shallot, season with salt and pepper, and cook, stirring frequently, until fragrant and beginning to soften, 1 to 2 minutes.
Add the artichoke hearts, chard stems, and as much Aleppo chile as you like. Cook, stirring occasionally, until the chard stems are tender, 3 to 4 minutes. Add the tomatoes, chard leaves, and ½ cup water. Simmer until the leaves are just wilted, 2 to 4 minutes.


Cook the cod

  • Pat the cod dry with a paper towel; season generously with salt and pepper.
Gently nestle the cod in the sauce. Simmer until the cod is opaque and flaky, 7 to 9 minutes, depending on thickness.
While the cod cooks, prepare the relish.


Make the olive relish

  • Using a sharp knife or a food processor, finely chop the olives.
  • Strip the parsley and oregano leaves from the stems; finely chop the leaves.
In a bowl, combine the olives, parsley, oregano, and almond meal. Stir to blend.


Finish and serve

Transfer the cod and sauce to individual plates. Top the cod with the olive relish, drizzle with 1 tablespoon oil, and serve.


Wine tip

If you drink wine, consider serving this with a chilled rosé or a fruity white, such as viognier.

Nutrition per serving: Calories: 620, Protein: 37 g, Total Fat: 40 g, Monounsaturated Fat: 20 g, Polyunsaturated Fat: 6 g, Saturated Fat: 3.5 g, Cholesterol: 80 mg, Carbohydrates: 34 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 1680 mg

Contains: tree nuts, fish

Similar Recipes
Baked shrimp with tomato, feta, orzo, and mint
Soy Free
Bangkok chicken wings with coconut-pineapple "rice"
Paleo, Gluten Free, Dairy Free
Black-pepper tofu with coconut forbidden rice
Gluten Free, Vegetarian