Cod Bundles With Mushroom Ragout

• 2 bunches Swiss chard (1 1/2 lbs. total)
• 6 tablespoons extra-virgin olive oil, divided
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped fresh thyme leaves, divided
• 1 tablespoon minced garlic, plus 2 roughly chopped cloves
• Zest of 1 large lemon
• 1 teaspoon kosher salt, divided
• 1 teaspoon freshly ground pepper, divided
• 4 skinned Pacific cod or lingcod fillets (each 6 oz. and 3/4 in. to 1 1/2 in. thick)
• 1 cup thinly sliced shallots
• 1/2 pound assorted shiitake, oyster, and/or beech (shimeji) mushrooms, tough ends trimmed; then rinsed and sliced 1/2 in. wide
• 3/4 cup reduced-sodium chicken broth

1. Bring a large pot of water to a boil. Fill a large bowl with ice water and set aside. Choose 9 largest chard leaves and trim stems flush with base. (Save remaining chard for other uses.) Thinly slice stems, cut 1 leaf into ribbons, and set both aside. Cook remaining leaves in boiling water 1 minute. With a slotted spoon, transfer leaves to ice water; let cool. Drain and spread out on kitchen towels.
2. Arrange 4 leaves horizontally on work surface, bumpy side up. Arrange a second leaf on top of each, perpendicular to the first.
3. In a medium bowl, combine 3 tbsp. oil, the parsley, 1 tbsp. thyme, minced garlic, the lemon zest, and 1/2 tsp. each salt and pepper. Add fish and turn to coat.
4. Set a fish piece at base of each chard set. Fold sides of leaves over fish, then roll to enclose. Brush all over with 1 tbsp. oil (total).
5. Heat remaining 2 tbsp. oil in a large, deep frying pan over medium-high heat. Saute shallots until golden, 3 minutes. Add chopped garlic and saute 1 minute. Add mushrooms, chard stems and ribbons, and remaining 1 tbsp. thyme and 1/2 tsp. each salt and pepper; saute until mushrooms soften, 4 to 5 minutes. Stir in broth and bring to a simmer.
6. Set chard bundles in pan and reduce heat to medium. Cover tightly with lid or foil and cook until an instant-read thermometer inserted horizontally into center of fish reaches 115u0b0 to 120u0b0, about 7 minutes. Transfer bundles to wide soup plates and spoon mushrooms and pan juices around them.

swiss chard, extravirgin olive oil, flatleaf, thyme, garlic, lemon, kosher salt, freshly ground pepper, lingcod, shallots, shiitake, chicken broth

Taken from www.myrecipes.com/recipe/cod-bundles-mushroom-ragout (may not work)