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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place lemon in a small saucepan; add water just to cover. Place a small heatproof plate inside the saucepan, on top of the lemon, to keep it submerged. Bring water to a boil; reduce heat and simmer until lemon is very tender when pierced with a knife, about 30 minutes. Drain. Cut lemon in half and let it cool. | 2. Scoop out the pulp from both lemon halves and press pulp through a coarse-mesh sieve into a small bowl; discard any solids remaining in the sieve. Finely chop the peel and pith and add to pulp. Set aside. | 3. Toast coriander and cumin seeds in a small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 3 minutes. Set aside. | 4. Coarsely grind the toasted coriander and cumin seeds in a spice mill or with a mortar and pestle. | 5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season fish with spice mixture, salt, and pepper; place skin side down in skillet. Cook until browned and crisp, 5-6 minutes. Turn and cook until just opaque in the center, 2-4 minutes more. Be more cautious cooking the fish if it is skinless, as you do not want the unprotected flesh itself to be brown and crisp; you could also bake or broil the fish if it is skinless. | 6. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon crushed red pepper flakes; cook, stirring, until fragrant, about 30 seconds. Add chard by the handful, tossing and allowing it to wilt slightly between additions. Season with salt and pepper. Cook, tossing occasionally, until all chard is tender, 5-7 minutes. Set aside. | 7. Mix the sliced olives and the reserved lemon mixture into the cooked chard. Season with salt, pepper, and more crushed red pepper flakes, if desired. Serve fish with the chard. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	1			1.2808	0.4116	0.0486	0.0132
coriander seed	1/4	teaspoon		1.341	0.2475	0.0557	0.08
cumin seed	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
cod fish fillet	4			100.8667	0.0	22.44	0.5667
kosher salt black pepper			ground	100.8667	0.0	22.44	0.5667
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
red pepper flake	1/4	teaspoon	crushed	100.8667	0.0	22.44	0.5667
swiss chard	2	pounds		172.3653	33.9287	16.3293	1.8144
oil black olive	2	tablespoons	oil-cured pitted sliced	100.8667	0.0	22.44	0.5667
pine nut	2	tablespoons	toasted	113.5688	2.2072	2.3102	11.5374

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.