Ingredients

• 2 lemons
• ⅓ cup pitted mixed olives, plus 12 whole pitted olives
• 4 tablespoons extra-virgin olive oil
• 3 cups cilantro leaves, finely chopped (about ¾ cup)
• 4 garlic cloves, finely minced (4 teaspoons)
• 1 teaspoon dried red pepper flakes
• 5 very large Swiss chard leaves (or more as needed), tough ends trimmed
• 1½ pounds skinless, center-cut white fish fillets, such as halibut or cod
• 1 teaspoon kosher salt, plus more for seasoning
• ¼ teaspoon freshly ground black pepper, plus more for seasoning
• 1 small onion, diced
• 1½ tablespoons all-purpose flour
• 1½ cups chicken stock
• ½ cup yellow cherry tomatoes, halved
• Rice, coucous, or other cooked grain

Instructions

1. Finely zest and juice both lemons. Reserve the juice and half the zest. In a small bowl, combine the remaining zest with the olives, 1 tablespoon of the olive oil, 2 tablespoons of the chopped cilantro leaves, 1 teaspoon garlic, and the red pepper flakes until incorporated.
2. Bring a small pot of water to a boil over medium-high heat. Use a knife to separate the leaves from the chard stems so you have 2 leaves from each stem. Thinly slice the stems crosswise. Dip the chard leaves in the boiling water for 10 seconds to soften; drain, cool slightly, and pat dry. Cut the fish into 8 equal-sized pieces, season with salt and pepper, and spread 2 teaspoons of the olive mixture on each piece of fish.
3. Place 1 piece of fish on a piece of chard and roll it up; use the extra 2 leaves to patch any parts that need extra wrapping. Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until tender and lightly golden, 8 to 9 minutes. Add the chard stems with the remaining 3 teaspoons garlic and cook, stirring, until softened, 3 to 4 minutes. Add the flour and cook, stirring, until absorbed, 1 minute. Add the reserved lemon zest and juice with the stock, salt, and pepper and cook, stirring, until the liquid thickens and bubbles, 2 to 3 minutes. Stir in most of the remaining cilantro.
4. Nestle the fish in the skillet, scatter the tomatoes and whole olives over the fish, reduce the heat to medium-low, cover, and cook until the fish is opaque and the chard can be cut easily, 10 minutes. Serve over the grain of your choice with sauce spooned over the top; garnish with cilantro.