Dinner was great.  If I could find two more people who would eat fish, I would definitely serve to company.  Today was supposed to be an easy day.  I just had tow meetings in the am and then I could do things I wanted to pursue.  Not to be.  It all started with Jim wanting me to pay the Visa bill.  Our bank went off line a couple of days as they were changing their system.  We spent 20 minutes on hold and another hour while they worked on the problem.  Finally we were in and able to do our banking.  Earlier in the day I had been working on Opera Guild things.  

I was very tired when I started this and cursing myself for scheduling this labor intensive meal.  But the more I did and the wonderful aromas changed my mood completely.

Ingredients:

2 bunches of Swiss chard (1 1/2# total)

6 T EVOO, divided

2 T chopped flat-leaf parsley

2 T chopped fresh thyme leaves, divided

1 T minced garlic, plus 2 roughly chopped cloves

Zest of 1 large lemon

1 t kosher salt, divided

1 t pepper, divided

4 skinned Pacific cod (each 6 oz and 3/4” to 1 1/2” thick)

1 C thinly sliced shallots

1/2# assorted mushrooms

3/4 chicken broth

Directions:

1. Bring a large pot of water to a boil.  Fill a large bowl with ice water and set aside. Choose 9 largest chard leaves and trim stems flush with base. (Save remaining Chard for another use.)  Thinly slice stems, cut 1 leaf into ribbons, and set both aside.  
2. Cook remaining leaves in boiling water 1 minute, transfer to ice wanter; let cool.  Drain and spread out on kitchen towels.  
3. Arrange 4 leaves horizontally on work surface, bumpy side up.  Arrange a second leaf on top of each, perpendicular to the first.  
4. In a medium bowl, combine 3 T oil, parsley, 1 T thyme, minced garlic, lemon zest, and 1/2 t each salt and pepper.  Add fish and turn to coat.
5. Set a fish piece at the base of each chard set.  Fold sides on leaves over fish, then roll to enclose.  Brush each bundle all over with 1 T oil.  
6. Heat remaining 2 T oil in a large, deep frying pan over medium-high heat.  Sauté shallots until golden, 3 minutes.  
7. Add chopped garlic and sauté 1 minute.  Add mushrooms, chard stems and ribbons, and remaining 1 T thyme and 1/2 t each of salt and pepper; sauté until mushrooms soften, 4-5 minutes.  Stir in broth and bring to a simmer.  
8. Set chard bundles in pan and reduce heat to medium.  Cover tightly with lid or foil and cook until an instant read thermometer inserted horizontally into the center of fish reaches 115 to 120 degrees F, about 7 minutes.  (7 minutes and mine was there.)
9. Transfer bundles to a wide soup plates and spoon mushrooms and pan juices around them.  

This recipe is from Sunset and serves 4.  We have one leftover as Jim only ate for 2.  Speaking of Jim the photo above is Jim in his tango outfit.