Tender cod, soft Swiss chard and a lemony tahini sauce come together in a fresh, savory main course. Dill and a little chili oil finish it off; bread is handy for mopping up the creamy sauce.
This modern, Eastern Mediterranean-inspired dish is all about complementary contrasts: mild, firm cod against earthy Swiss chard, bright lemon and the nutty flavor of tahini. The sauce is creamy, but stays light thanks to the broth stirred into it rather than a cream base. Dill adds a fresh, herbal note; chili oil brings warmth without overpowering the fish. Serve with flatbread for mopping up the sauce, or choose rice if you’d prefer a more substantial plate.
Cook the fish gently in a large skillet. Pat the pieces thoroughly dry first and add them to the pan when the oil is hot; this gives them a lightly golden surface and helps them hold together. Carefully turn the cod with a thin spatula. The exact cooking time depends on the thickness of the fillets: take them off the heat as soon as the center is just opaque and the fish flakes apart. The fish won’t cook any further in the sauce, so set it aside while you prepare the vegetables.
Swiss chard wilts quickly, but the stems take longer than the leaves. Slice them separately and sauté the stems briefly with garlic first; then add the leaves. A splash of broth loosens the browned bits in the pan and forms the base of the sauce. Stir in the tahini only after taking the pan off the heat. Tahini can turn thick or grainy if boiled vigorously, while gently stirring it into warm broth makes a smooth sauce. If it’s too thick, add a tablespoon of warm water or extra broth at a time. Taste before serving: tahini varies in saltiness and intensity.
Swiss chard is often readily available from late spring through fall, though availability varies by store and season. Swiss chard with firm stems works well here; out of season, you can substitute spinach, which takes less time to wilt. No dill on hand? Parsley gives a gentler, less anise-like freshness. Use a mild chili oil if you mainly want warmth without extra garlic flavor. Set out the bread or rice only once the sauce is ready, so the fish stays warm and the sauce keeps its silky texture.
Pat the cod dry and season all over with salt and black pepper. Slice the Swiss chard stems thinly and cut the leaves into wide strips; set them aside separately.
Heat the olive oil in a large skillet over medium-high heat. Cook the cod for 3–4 minutes on the first side, carefully turn it over and cook for another 2–3 minutes, depending on thickness. Transfer the fish to a plate and cover loosely.
Add the Swiss chard stems to the same pan and cook for 3 minutes. Add the garlic and cook for 30 seconds. Add the leaves and cook, tossing, until wilted, about 2 minutes.
Pour the broth into the pan and scrape up the browned bits. Add the lemon zest and 1 tablespoon lemon juice and simmer gently for 2 minutes.
Take the pan off the heat. Stir in the tahini until the sauce is smooth. If the sauce is too thick, add a splash of warm water. Taste and adjust with extra lemon juice, salt and pepper.
Return the cod to the pan on top of the Swiss chard and spoon some sauce over it. Scatter the dill over the dish and drizzle with chili oil. Serve immediately with flatbread.
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