Sea bass with Swiss chard and potato

6 Aug

imageI think this has to be one of the tastiest fish meals I have ever eaten.  It is also the first time I have cooked, or eaten, Swiss chard but it most certainly will not be the last.

Chard is a seasonal leafy green primarily cultivated between June and October, but is available year round. Its leaves and stalk are both edible. It comes in three main varieties: Green (a.k.a. Swiss), Red and Rainbow.  Chard is a great source of vitamin K, A and C, and is a wonderful cauldron of potassium, magnesium, iron and fibre. It is high in antioxidants, making it another great super food. Oh, and it’s low in calories. A single serving is merely 35 calories, yet contains more than 300% of your daily vitamin K needs. It is also rich in a multitude of B-complex vitamins, including a lot of ones I cannot pronounce.  It gets the name Swiss Chard (a.k.a. Green Chard) because of its extensive cultivation in Switzerland. The botanist who discovered and then named it hailed from Switzerland. However, its origin is farther south, in the Mediterranean region, specifically Sicily.  (By courtesy of Full Circle).

Here is the link to the recipe followed by my slideshow.  It is really easy and quick to cook so I hope you give it a try.

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