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1
Rinse the cod, pat dry, and sprinkle with salt and pepper. Squeeze the lemon over the fillets and set the fish aside.
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2
In a large saute pan over medium heat, heat the olive oil. Add the onion and fennel, season with salt and pepper, and cook until vegetables are soft, about 5 minutes. Mix in the tomatoes and simmer the mixture for about 5 minutes. Remove the potato slices from the water, dry them on paper towels, and arrange them on top of the tomato mixture. Season with more salt and pepper, add the chicken broth, cover, and simmer until the potatoes are tender, about 10 minutes.
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3
Lay the cod fillets on top of the potatoes and put the Swiss chard on top of the fish. Cover again and cook until the chard is wilted and the fish is cooked through, about 10 minutes. Take the pan off the heat and divide the chard among 6 plates. Divide the fish into portions and place on top of the chard, then divide and arrange the potatoes around the fish. Put the pan back on the heat, add the butter to the sauce, and stir to mix. Reduce for about 2 minutes, then adjust seasoning with salt and pepper. Add basil, if using, to the sauce, stir to mix, and spoon over the fish. Serve immediately.
