Provencal bass in tomato broth recipe

Ingredients

• 4 cloves garlic, smashed
• 3 tablespoons olive oil
• 2 small bunches Swiss chard, stems discarded and leaves torn
• 2 28-ounce cans diced tomatoes
• Kosher salt and black pepper
• 4 6-ounce boneless, skinless bass fillets
• Olive tapenade, for serving

1. Cook the garlic in the oil in a large saucepan over medium heat until fragrant, 1 to 2 minutes.
2. Add the chard and tomatoes (and their juices); season with 1 teaspoon each salt and pepper. Cook, stirring often, until the chard is tender, 8 to 10 minutes.
3. Nestle the fish in the chard mixture. Cover and cook until the fish is opaque, 10 to 12 minutes. Serve with the tapenade.