Serves 2
88 min
Broiled Fish with Maple Glaze, Braised Fennel, and Sautéed Chard
Recipe GLPR939baa0d99b0d1
A elegant main course featuring tender white fish fillets with a savory-sweet maple glaze, served alongside braised fennel with a subtle anise flavor and garlicky sautéed Swiss chard. All components come together for a balanced, restaurant-quality meal that is naturally dairy-free and full of fresh, wholesome ingredients.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 1/2 tablespoons maple syrup
1 1/2 tablespoons soy sauce
2 cloves garlic, minced
1/2 teaspoon sea salt
dash Dash of crushed red pepper
pinch Pinch of black pepper
2 tablespoons olive oil, divided
1 large fennel bulb, sliced thinly (stalks removed, fronds reserved)
Salt and pepper, to taste
1/3 cup chicken broth
2 cloves garlic, roughly minced
1 large bunch rainbow Swiss chard, stems removed, leaves torn into small pieces
1/2 teaspoon fresh lemon juice
2 white fish fillets (such as cod), cleaned and deboned
Directions
Prepare the maple glaze by combining maple syrup, soy sauce, minced garlic, sea salt, crushed red pepper, and black pepper in a small bowl. Whisk until all ingredients are fully incorporated and the mixture is well combined. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and is very hot but not smoking. Add the sliced fennel and sauté for 7 to 10 minutes, stirring occasionally, until the pieces are golden brown on the edges but still have some firmness. Season generously with salt and pepper to taste, stirring to coat evenly. Pour in the chicken broth and reduce the heat to medium-low. Cover the skillet and simmer for 10 to 15 minutes, until nearly all the liquid has evaporated and the fennel is completely tender. Taste and adjust seasonings as needed. Transfer to a serving plate and keep warm.
Heat the remaining 1 tablespoon of olive oil in a separate large skillet over medium heat until hot but not smoking. Add the roughly minced garlic and sauté for about 3 minutes, stirring frequently, until it becomes golden and fragrant but does not brown. Add all of the torn chard leaves at once to the pan; they will immediately begin to wilt and shrink. Stir continuously for 3 to 5 minutes, making sure all the leaves are well coated with oil, until the chard turns a deep dark green color and is fully wilted. Remove from heat and season with salt, pepper, and lemon juice. Transfer to the plate with the fennel and set aside.
Place both fish fillets in a glass baking dish. Pour the maple glaze evenly over the fillets and flip them so that both the top and bottom surfaces are thoroughly coated. Gently rub the glaze into the fish to ensure even coverage. Cover the dish tightly with plastic wrap and place in the refrigerator for 30 minutes to allow the fish to absorb the flavors.
Preheat the broiler to high. Remove the fish from the refrigerator and place the baking dish on the upper oven rack, about 4 to 6 inches from the heat source. Broil for 5 to 8 minutes, depending on the thickness of the fillets, until the fish is cooked through and flakes easily with a fork when tested at the thickest part. The internal temperature should reach 165°F. Remove from the oven and allow the fish to rest for 5 minutes. Serve each fillet garnished lightly with reserved fennel fronds and surrounded by the braised fennel and sautéed chard.
