Stuffed Branzino Swiss Chard

Master this Stuffed Branzino Swiss Chard recipe featuring harissa, smoked olives, and rainbow chard. A healthy, high-protein Mediterranean meal perfect for any weeknight.

5 from 1 vote

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Course: Dinner

Cuisine: American, Healthy, Mediterranean

Keyword: Healthy Seafood Dinner, Low carb fish recipes, Mediterranean Fish Recipe, Rainbow swiss chard recipes, Stuffed Branzino, Stuffed fish recipe, Stuffed whole fish, Whole roasted branzino

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: Servings

Calories: 776kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 glass pyrex oven sage baking dish or use a sheet pan

Ingredients

For the Stuffing

2 bunch rainbow swiss chard washed thoroughly and chopped
3 large celery stems
3 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes
1 tablespoons freshly grated garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Fish

1/2 small onion peeled and chopped roughly
1 tablespoon fresh garlic chopped roughly or grated
2 tablespoons fresh oregano leaves
2 tablespoons extra virgin olive oil
1/4 cup white wine or champagne (if you have left over)
1/4 cup freshly squeezed lemon juice
1 teaspoon harissa powder
1 teaspoon freshly ground black pepper
3 medium carrots peeled and sliced 1/4 inch thick
10 ounces grape or cherry tomatoes
1/2 medium red onion peeled and sliced
1/2 cup smoked kalamata olives pitted - may substitute regular kalamata olives
2 tablespoons capers
2 pounds whole branzino fish cleaned and butterflied. Can have the fishmonger do this and save the bones and head to make fish stock. Can substitute a whole red snapper of sea bass
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Cooled Swiss Chard Stuffing
2 ounces sheep or goat cheese

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Instructions

Prepare the Swiss Chard Stuffing

Heat 3 tbsp olive oil in a large pan over medium heat. Sauté the celery until softened. Add the garlic and red pepper flakes, cooking for 1 minute until fragrant. Toss in the chopped Swiss chard, salt, and pepper. Cook until wilted and the liquid has evaporated. Set aside to cool slightly.
2 bunch rainbow swiss chard, 3 large celery stems, 3 tablespoons extra virgin olive oil , 1/4 teaspoon red pepper flakes, 1 tablespoons freshly grated garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper

Prepare the Marinade - Stuff and bake

Preheat oven 425F Fahrenheit

In a blender or small processor, combine the chopped onion, 1 tbsp garlic, fresh oregano, 2 tbsp olive oil, wine, lemon juice, harissa powder, and black pepper. Pulse until well combined into a coarse paste.
1/2 small onion, 1 tablespoon fresh garlic, 2 tablespoons fresh oregano leaves, 2 tablespoons extra virgin olive oil, 1/4 cup white wine, 1/4 cup freshly squeezed lemon juice, 1 teaspoon harissa powder
In a large roasting pan or rimmed baking sheet, toss the sliced carrots, cherry tomatoes, sliced red onion, olives, and capers with 1-2 tablespoons of the marinade and a pinch of salt and freshly ground black pepper. Spread them out to create a "bed" for the fish.
3 medium carrots, 10 ounces grape , 1/2 medium red onion, 1/2 cup smoked kalamata olives, 2 tablespoons capers, 1/2 teaspoon freshly ground black pepper
Season the butterflied branzino inside and out with salt and pepper. Lay the fish open, skin side down and add a generous amount of the marinade. Spread a generous layer of the Swiss chard and add 1 ounce of the cheese, then fold the fish over. Pour the remaining harissa-oregano marinade over the top of the fish.
1 teaspoon freshly ground black pepper, 2 pounds whole branzino fish, 2 teaspoons kosher salt, Cooled Swiss Chard Stuffing, 2 ounces sheep or goat cheese
Roast in a preheated oven (typically 400°F / 200°C) for 15–20 minutes, or until the fish is opaque and flakes easily with a fork and the vegetables are tender.

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