Fish Baked with Swiss Chard & Tomatoes

Healthy, moist, and yummy. What fun to open a little package for dinner!
Servings 4


  • 1/2 head Swiss chard, stemmed & chopped about 2 cups
  • 2 Tbsp chopped fresh dill
  • 2 lbs skinless cod, cut into 4 pieces
  • Salt & pepper, to taste
  • 12 grape tomatoes, halved
  • 1 medium shallot, thinly sliced
  • 2 Tbsp butter, cut into 4 pieces
  • 1 lemon, thinly sliced
  • olive oil
  • vegetable oil


  • Set oven at 375 degrees. Have on hand a large rimmed baking sheet lined with aluminum foil and sprayed with Pam.
  • Cut parchment into four 15”x15” squares. Lay them on the counter. Place a small handful of greens in the center of each one and add a sprinkle of dill. Set a piece of fish on top and sprinkle with salt & pepper. Add 6 tomatoes halves and a few slices of shallot to each piece of fish, then add a pad of butter, 2 slices of lemon and a sprinkle of olive oil.
  • Seal the packets by bringing two of the sides together into a 20 inch strip, continuing to fold toward the center until you have a seam running down the middle of the packet. Lift the packet up and fold the right and left sides underneath.
  • Place the packets on a baking sheet. Brush the tops with vegetable oil. Bake for 20-30 minutes or until the fish feels firm to the touch and is cooked through.