Steamed Fish with Chard and Potato Hash

Ingredients

• 2 1/2 tablespoons olive oil
• 4 medium russet potatoes, cut into 1/2-inch cubes
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, roughly chopped
• 1 bunch rainbow or Swiss chard, stems removed and roughly chopped, leaves cut into 1-inch ribbons
• Pinch of dried red chili flakes
• 3/4 cup homemade or store-bought low sodium chicken stock
• 4 cod fillets
• 2 tablespoons fresh juice from 1 lemon
• 1/2 cup roughly chopped parsley

Directions

1. Warm the oil in a 12-inch skillet over medium-high heat until it shimmers. Add the potatoes, sprinkle with salt and pepper, and cook, stirring and scraping the pan so they do not catch, until the edges start to turn golden, 3 to 4 minutes.
2. Stir in the onions, chard stems, and red chile flakes, then season again with salt and pepper. If the onions or chard start clinging to the skillet, pour in 2 tablespoons of chicken stock and keep cooking. Continue until the onions are softened, about 3 minutes longer.
3. Pour in the remaining stock, then add the chard leaves and gently turn everything together until the leaves are just a little wilted and mixed into the hash.
4. Season the fish with salt and pepper. Reduce the heat to medium, set the fish fillets carefully over the hash, cover the skillet, and cook until the fish is done and separates easily when tugged with a fork, 3 to 5 minutes.
5. Finish with the lemon juice and parsley. Move everything to serving plates and serve immediately.