Eastington@Paddington

from Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (page 274) by Adeena Sussman

This was a good dish, reminiscent of Moroccan flavours with lemon and olives.
My Swiss card was not big enough to wrap the fish, so I substituted organic silverbeet which was a little strong in flavour.

The white fish I used was barramundi most likely farmed. A firmer white fish (wild barramundi, cod, or shark) would be better.

Served on a bed of pearl couscous.

Ingredients:

cilantro/coriander
garlic
lemons
Swiss chard
chicken stock
dried red pepper flakes
olives
yellow cherry tomatoes
white fish fillets