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1
Preheat ove to 350 degrees F; oil a heavy casserole or oven safe Dutch oven.
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2
In a medium skillet, heat 1 tablespoon olive oil, over medium heat, and cook onion, stirring often, until tender, about 5 minutes.
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3
Stir in the garlic, cook 30 seconds; stir in tomatoes, with juice, and season with salt and pepper.
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4
Bring to a simmer, stir often, and cook 10 to 15 minutes.
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5
Meanwhile in another pot, steam chard, until just wilted, 2 to 3 minutes; rinse with cold water, squeeze out excess water, and chop coarsley.
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6
Place a spoonful of the tomato sauce in the bottom of the casserole; season potatoes with salt and pepper and arrange, in a layer, in the bottom of the casserole.
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7
In a large bowl, toss together the chard, salt and pepper, and parsley.
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8
Spread half of this mixture over the potatoes; season the fish with salt and pepper and lay them on top of the chard.
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9
Pour half the tomato sauce over the fish, then top with the remaining chard mixture.
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10
Pour over the remaining tomato sauce, add in the wine, drizzle all with the remaining olive oil.
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11
Cover tightly and bake until the potatoes are tender, one hour.
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12
NOTES: Can be served hot or warm.
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13
Tomato sauce can be made up to three days ahead of serving.
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14
The entire casserole can be assembled several hours before baking (refrigerate).
