Halibut, Chard and Potato Casserole

By Martha Rose Shulman · cooking.nytimes.com

1 hr 35 min6 servings

A layered casserole of potatoes, wilted chard, and halibut fillets baked in tomato sauce with white wine.

prepPreheat oven to 350°F / 175°C
prepOil a heavy lidded casserole or Dutch oven
15 ml extra virgin olive oil (for cooking onion)	Heat oil, cook onion 5 min until tender	Stir in garlic, cook 30 sec–1 min until fragrant	Stir in tomatoes, salt & pepper, simmer 10–15 min	Season fish, lay on chard, pour half sauce over	Top with remaining chard mixture	Pour remaining sauce, wine & oil, cover	Bake 350°F / 175°C, 1 hr until potatoes tender
1 medium onion, chopped
2 garlic cloves, minced
1 14-ounce / 400 g can chopped tomatoes, with juice
Salt
Freshly ground pepper
450 g Yukon gold potatoes or fingerlings, scrubbed and sliced	Season & layer potatoes in casserole	Toss chard with parsley, salt & pepper, layer half
1 generous bunch Swiss chard, 1¾ to 800 g to 900 g, stemmed and washed	Steam chard 2–3 min until wilted, rinse & chop
30 g flat-leaf parsley leaves, chopped
900 g Pacific halibut or Arctic char fillets
120 ml dry white wine
15 ml extra virgin olive oil (for drizzling)

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