-
1
Preheat the oven to 350 degrees.
-
2
Oil a heavy lidded casserole or Dutch oven.
-
3
Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the onion.
-
4
Cook, stirring often, until tender, about 5 minutes, and stir in the garlic.
-
5
Cook, stirring, until fragrant, 30 seconds to a minute.
-
6
Stir in the tomatoes and salt and pepper to taste.
-
7
Bring to a simmer and cook, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down slightly and smell fragrant.
-
8
Meanwhile, steam the chard for 2 to 3 minutes, until just wilted.
-
9
Rinse briefly with cold water, squeeze out excess water, and chop coarsely.
-
10
Place a spoonful of the tomato sauce in the bottom of the casserole.
-
11
Season the potato slices with salt and pepper and arrange in a layer in the bottom of the casserole.
-
12
In a large bowl toss together the chard, salt and pepper, and parsley.
-
13
Lay half of this mixture over the potatoes.
-
14
Season the fish fillets with salt and pepper and lay on top of the chard.
-
15
Pour half the tomato sauce over the fish.
-
16
Top with the remaining chard mixture and pour on the remaining tomato sauce.
-
17
Pour in the wine and drizzle on the remaining olive oil.
-
18
Cover tightly and place in the oven.
-
19
Bake 1 hour, until the potatoes are tender.
-
20
Serve hot or warm.
