Photos by Michael Piazza / Styled by Catrine Kelty

This recipe deliciously combines the delicate flavor of local black sea bass with the earthiness of Swiss chard. Beyond their visual appeal, the easy, quickpickled chard stems add a sweet and zesty crunch factor that brings all the spring vibes to your table but with a hint of fine dining.

Serves 4

FOR THE QUICK-PICKLED SWISS CHARD STEMS:
1 bunch rainbow Swiss chard with at least 8 big leaves, washed, with leaves and stems separated
salt
2 teaspoons brown mustard seeds
½ cup white wine vinegar
3 tablespoons granulated sugar
Optional: ½ shallot, sliced
Optional: ¼ teaspoon pink peppercorns

FOR THE BLACK SEA BASS FILETS:
4 black sea bass filets, scaled and pin bones removed
salt and freshly ground black pepper
2 medium leeks, white and light green parts halved lengthwise, washed, and cut into matchsticks, about 2 cups
4 tablespoons unsalted butter, softened
¼ teaspoon finely grated zest from 1 lemon, divided
1 teaspoon garlic, minced or pressed through a garlic press
1 teaspoon minced fresh thyme leaves
reserved Swiss chard leaves
extra virgin olive oil

TO MAKE THE QUICK-PICKLED SWISS CHARD STEMS: Trim discolored ends from chard stems, then cut into 3-inch-long pieces, approximately ¼ inch thick. Set leaves aside for later use.

Sprinkle chard stems with ¼ teaspoon salt and set aside. Toast the mustard seeds in a small saucepan for a minute, until fragrant.

Add vinegar, sugar, ¼ teaspoon salt and pink peppercorns, if using. Bring to a simmer over medium-high heat, stirring occasionally, until sugar has dissolved. Remove saucepan from heat; add chard stems and shallots, if using.

Stir, cover with lid, and let chard stems cool to room temperature, about 1 hour.

TO MAKE THE BLACK SEA BASS FILETS: Preheat oven to 400°F. Line a baking sheet with parchment paper. Pat fish dry with paper towels, season with salt and pepper, set aside.

Place leeks in a medium bowl, season with salt and pepper, toss together. Combine butter, ¼ teaspoon zest, 1 teaspoon garlic, thyme, ¼ teaspoon salt and ⅛ teaspoon pepper in a small bowl; set aside.

Remove center ribs from chard so the leaves will be easy to fold. Chop ribs finely and stir into leek mixture. Trim edges of chard leaves to remove any damage.

Place 2 chard leaves front side down on a baking sheet. Carefully overlap the edges of the leaves to cover the space where the ribs were removed. Place ¼ of leek mixture near the base of one leaf, then place 1 seasoned black sea bass filet on top of leek filling. Top filet with ¼ of butter mixture and spread to cover. Fold the opposite edge of the leaf over fish to cover. Tuck top edge underneath to form a closed packet, using toothpicks to secure if needed. Repeat with remaining leaves and filets. Scatter any remaining slivered leek mixture in between the fish bundles, drizzle the chard leaves with olive oil and season with salt and pepper.

Bake for 15–17 minutes, depending on the thickness of your filets, until fish registers 145°F on an instant-read thermometer. Serve immediately, passing lemon wedges and pickled chard stems separately. Goes nicely with boiled or mashed new potatoes or herb-flecked rice.

This recipe appeared in the Spring 2024 issue as part of a larger story on Seafood and Spring Greens.