Halibut, Chard and Potato Casserole

1. 1

   Preheat ove to 350 degrees F; oil a heavy casserole or oven safe Dutch oven.

2. 2

   In a medium skillet, heat 1 tablespoon olive oil, over medium heat, and cook onion, stirring often, until tender, about 5 minutes.

3. 3

   Stir in the garlic, cook 30 seconds; stir in tomatoes, with juice, and season with salt and pepper.

4. 4

   Bring to a simmer, stir often, and cook 10 to 15 minutes.

5. 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.

6. 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.

7. 7

   In a large bowl, toss together the chard, salt and pepper, and parsley.

8. 8

   Spread half of this mixture over the potatoes; season the fish with salt and pepper and lay them on top of the chard.

9. 9

   Pour half the tomato sauce over the fish, then top with the remaining chard mixture.

10. 10

    Pour over the remaining tomato sauce, add in the wine, drizzle all with the remaining olive oil.

11. 11

    Cover tightly and bake until the potatoes are tender, one hour.

12. 12

    NOTES: Can be served hot or warm.

13. 13

    Tomato sauce can be made up to three days ahead of serving.

14. 14

    The entire casserole can be assembled several hours before baking (refrigerate).

* Per serving · 4 servings · Values may vary.