Dorade en papillote with Swiss chard

Ingredients

• 1 kg Swiss chard
• 4 cloves garlic
• 6 tbsp Olive oil
• Salt
• black pepper (freshly ground)
• 2 untreated lemons (juice and grated zest)
• 4 dorade fillets (ready to cook, about 350 g each)
• 8 pitted green olives
• 4 tbsp chopped parsley
• 80 g almond slivers
• 4 large sheets of parchment paper

Instructions

1. 1.

   Clean and wash the Swiss chard, then cut into strips. Peel the garlic and finely chop it. Heat 2 tbsp olive oil in a pan, sauté the chard for about 5 minutes while stirring. Add half of the chopped garlic, season with salt and pepper, and set aside.

2. 2.

   Wash the dorade fillets, pat them dry, and make 2–3 diagonal slits on each side. Drizzle with lemon juice, season inside and out with salt and pepper. Stuff each fillet with a few chard strips.

3. 3.

   Slice the olives into rounds. Mix lemon zest, remaining garlic, parsley, almond slivers, and 1 tbsp olive oil; season with salt and pepper.

4. 4.

   Brush each parchment sheet with 1 tbsp oil, spread the remaining chard on top, place the dorade fillets on it, then spoon the prepared mixture over them. Top with olive slices and drizzle with 2 tbsp oil.

5. 5.

   Fold the parchment loosely into parcels and bake in a preheated oven at 200°C for about 20 minutes until cooked through.