Black Cod with Swiss Chard, Olives, and Lemon

Ingredients

• Salt
• Garlic
• Water
• Pepper
• Pepper flakes
• Lemon
• Cumin
• Red pepper
• Half
• Cumin seeds

Directions

1. Put the lemon in a small saucepan and pour in just enough water to cover it. Set a small heatproof plate over the lemon inside the pan so it stays under the water. Bring the water to a boil, then lower the heat and simmer until a knife slides into the lemon very easily, about 30 minutes. Drain it, cut the lemon in half so it cools more quickly, and let it cool.
2. Scoop the pulp from both lemon halves into a coarse-mesh sieve set over a small bowl, pressing it through and leaving the solids behind. Finely chop the peel and pith, then stir them into the lemon pulp. Set this mixture aside.
3. In a small skillet over medium heat, toast the coriander and cumin seeds, stirring frequently, until they smell fragrant and look a shade darker, about 3 minutes. Set them aside.
4. Grind the coriander and cumin seeds coarsely in a spice mill or with a mortar and pestle. Warm 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle the fish with the spice mixture, salt, and pepper, then lay it in the pan skin side down. Cook until the skin is browned and crisp, 5-6 minutes. Flip the fish and continue cooking until the center is just opaque, 2-4 minutes more.
5. While the fish cooks, warm the remaining 1 tablespoon oil in a large skillet over medium heat. Add the garlic and ¼ teaspoon crushed red pepper flakes, and stir until fragrant, about 30 seconds. Add the chard a handful at a time, tossing as you go and letting each addition soften slightly before adding more. Season with salt and pepper. Cook, tossing now and then, until the chard is fully tender, 5-7 minutes. Set it aside.
6. Stir the olives and the reserved lemon mixture into the chard. Taste and season with salt, pepper, and additional crushed red pepper flakes, if desired. Serve the fish with the chard.