Pan-Steamed Cod with Kohlrabi and Swiss Chard

Ingredients

• 600 g skinless cod fillets, pin bones removed
• 2 kohlrabi, peeled and cut into thin bite-sized wedges
• 1 bunch swiss chard, stems finely sliced, leaves chopped roughly
• 3 tbsp olive oil
• 1 tsp lemon zest, finely grated
• 2 tbsp lemon juice, freshly squeezed
• 2 tbsp fresh dill, chopped
• ¾ tsp fine sea salt
• 3 tbsp water

Method

1. Heat 2 tablespoons of olive oil in a wide skillet over medium heat. Add the kohlrabi wedges, chard stems, and half of the sea salt. Cover with a lid and cook until the kohlrabi is tender, about 8 minutes.8 min timer
2. Stir in the chard leaves and 3 tablespoons of water. Cook uncovered for 2 minutes until the greens are wilted.2 min timer
3. Push the vegetables to the sides of the pan. Pat the cod fillets dry, arrange them in the centre of the pan, and season with the remaining sea salt and lemon zest. Drizzle the cod with the remaining 1 tablespoon of olive oil.
4. Cover the skillet and cook on medium-low until the cod reaches an internal temperature of 145°F/63°C and flakes readily, about 7 minutes.7 min timer
5. Remove from heat, drizzle the lemon juice over the fish and vegetables, and scatter the chopped dill over the top.