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Prep Time
10 mins
Total Time
25 mins


1 lb
fresh cod fillets (cooked in 2 Seafood Steamer bags with garlic-parsley
butter pucks according to package directions)
500 g
1/2 lb
sliced cremini mushrooms
250 g
2 tbsp
finely chopped oil-packed sundried tomatoes
30 mL
1 tbsp
oil from jar of sundried tomatoes
15 mL
1/4 tsp
each salt and pepper
1 mL
1 bunch
Swiss chard, stems finely sliced, leaves roughly chopped


Step 1

Heat reserved sundried tomato oil in large skillet set over high heat. Add mushrooms, sundried tomatoes, salt and pepper and sauté 5 to 8 min., or until mushrooms begin to soften. Stir in Swiss chard stems and sauté 2 more min. until softened.

Step 2

Stir in Swiss chard leaves and continue to sauté 2 to 3 min until leaves are wilted and mushrooms are golden and tender.

Step 3

Divide mushroom mixture onto 4 plates. Top each with piece of cod and drizzle with the melted butter and juices from steamer bags.


Substitute kale for Swiss chard

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
10 g
Saturated Fat:
4 g
4 g
1 g
1 g
60 mg
17 g
520 mg
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