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Prep Time
10 mins
Total Time
25 mins
Serves
4

Ingredients

1 lb
fresh cod fillets (cooked in 2 Seafood Steamer bags with garlic-parsley
butter pucks according to package directions)
500 g
1/2 lb
sliced cremini mushrooms
250 g
2 tbsp
finely chopped oil-packed sundried tomatoes
30 mL
1 tbsp
oil from jar of sundried tomatoes
15 mL
1/4 tsp
each salt and pepper
1 mL
1 bunch
Swiss chard, stems finely sliced, leaves roughly chopped

Method

Step 1
Heat reserved sundried tomato oil in large skillet set over high heat. Add mushrooms, sundried tomatoes, salt and pepper and sauté 5 to 8 min., or until mushrooms begin to soften. Stir in Swiss chard stems and sauté 2 more min. until softened.
Step 2
Stir in Swiss chard leaves and continue to sauté 2 to 3 min until leaves are wilted and mushrooms are golden and tender.
Step 3
Divide mushroom mixture onto 4 plates. Top each with piece of cod and drizzle with the melted butter and juices from steamer bags.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
170
Fat:
10 g
Saturated Fat:
4 g
Carbs:
4 g
Fibre:
1 g
Sugar:
1 g
Cholesterol:
60 mg
Protein:
17 g
Sodium:
520 mg