- Fish Spatula: Essential for safely flipping and maneuvering black cod during cooking.
- Cast Iron Skillet: Ideal for searing fish to achieve a nice crust, also suitable for sautéing Swiss Chard if needed.
- Non-Stick Skillet: Useful for preventing sticking with ingredients requiring less oil or butter.
- Cutting Board: For preparing vegetables and other components of the dish.
- Chef's Knife: To efficiently chop Swiss Chard, olives, and any additional garnishes or sides.
- Grater: Useful for lemon zest flavoring; a fine grater could be handy.
- Mixing Bowls: For combining ingredients like dressings, marinades, or toppings.
- Food Processor (optional): Useful for finely chopping vegetables or making a pesto-like sauce with herbs and olives.
- Lemon Squeezer: Efficiently juicing lemons for fresh lemon zest and juice required in the recipe.
- Measuring Cups/Spoons: Essential for accurately measuring ingredients, ensuring precise flavor balances.
1 lemon, stem removed
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
2 tablespoons olive oil, divided
4 4-ounce pieces skin-on black cod fillet
Kosher salt and freshly ground black pepper
1 garlic clove, chopped
1/4 teaspoon (or more) crushed red pepper flakes
2 large bunches Swiss chard (about 1 1/2 pounds total), ribs and stems removed, leaves torn
2 tablespoons oil-cured black olives, pitted, sliced
A spice mill (optional)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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