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1
Preheat the oven to 250 degrees.
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2
In a saucepan, cook the scallions, Brussels sprouts, carrot, asparagus, lettuce and Swiss chard stalks in six cups of salted water until the vegetables are tender, about eight minutes.
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3
Scoop out the vegetables, using a slotted spoon; refresh them under cold water, drain and place them in an 8- to 10-cup wide baking-serving dish.
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4
Add the Swiss chard leaves to the cooking liquid and boil until they are tender, about one minute.
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5
Remove and refresh under cold running water.
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6
Drain well and add to the vegetables.
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7
Place the dish in the oven to keep it warm.
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8
Meanwhile, pour off all but one-and-one-quarter cups of the vegetable water (or reserve for some other purpose).
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9
Add the butter, garlic, clove, herb bouquet and shallots.
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10
Cover and cook over medium low heat for 10 minutes.
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11
Nestle the fish fillets in a single layer among the vegetables in the baking dish.
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12
Pour over that the contents of the saucepan and return to the oven to cook the fish, about 10 minutes.
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13
(Note that the texture of the fish will be very smooth, due to the low-temperature cooking).
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14
Remove the herb bouquet.
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15
Adjust seasoning with sea salt and freshly ground white pepper.
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16
Drizzle the fish with walnut oil.
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17
Serve hot.
