Basque Garlic Vinegar Fish

• First, heat up the broiler. Dry off and then sprinkle the fish with salt and pepper.

Marinade and Sauce

• Combine the olive oil and sliced garlic in a small saucepan and cook just until the garlic turns golden brown.
• Lift pot off the heat and add the chili, oregano, thyme, and the sherry vinegar; swirl the mixture together before pouring it over the fish to marinate up to ~1 hour at room temp (but covered).
• Place the marinated fish under the boiler on a parchment lined baking sheet for 5 minutes. (If there is skin, put that side up.) Check for doneness and if cooked through, transfer to a serving platter.

Veggie Side

• Chop the shallots, garlic, and chard leaves and stems separately.
• Heat skillet, Place 1T oil in skillet to first cook the shallots and chopped Chard stems until soft. Then add the leaves until they wilt. a
• Add 1/4C water and place a lid on the skillet so the food steams. Turn off the heat and make the rest of the dinner while it stays warm.

Serve

• Plate the fish, topped with left over marinade. Add the greens on the side.