Ling Cod with Lemon Aioli and Wilted Chard

highlandsranchfoodie.com

Daveyb

subheading: For the Aioli:

½ cup Mayonnaise good quality like Dukes or Best Foods

2 tablespoons Dijon mustard we love Edmond Fallot

2 tablespoons lemon juice

½ teaspoon grated lemon zest

1 large garlic clove grated or finely minced

½ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

subheading: For the Fish:

32 ounces lingcod fillets 4 fillets that weigh approximately 8 ounces each

1 tablespoon olive oil

Salt and pepper to taste

subheading: For the Swiss Chard:

2 bunches Swiss chard large stems removed, cut in 2-inch pieces. Or spinach

3 tablespoons olive oil

2 garlic cloves minced

¼ teaspoon red pepper flakes

2 tablespoons lemon juice

Salt and pepper to taste

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