We boil the Swiss chard and season it with olive oil, parsley, garlic salt and pepper. We put it on a half hake filet and bend it into a roll which we wrap in aluminum foil. We carefully fry it on a medium flame for 15-20 minutes.
The photo of the hake roll with chard is my Argentinean variety, in which I intervened with their river fish (truca) because of its red meat, which is very highly appreciated.
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