Chard-wrapped fish with lemon and olive from Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (page 274) by Adeena Sussman

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Notes about this recipe

  • julesamomof2 on September 15, 2020

    Interesting flavors and preparation with this one. and overall we really liked it. Used cod and served with plain boxed couscous. After wrapping the fish I had some leftover chard so I chopped that up and threw it into the pan and liked having some extra greens in there. I found the recipe lacked some detailed instruction and I had to kind of figure things out as I went along. For example, she calls for 1/3 olives plus 12 whole olives. I deduced that I needed 1/3 cup chopped olives. There were a few instances of this so will have to watch the rest of the recipes in this book.

  • DKennedy on January 09, 2020

    Julie F made this for our supper club main course. Fantastic - she used cod. On 1/20/20 I made it again. I made the sauce up to the point of adding the stock earlier in the day. The prep takes way longer than 20 minutes.

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