1½ lbs. haddock
1 pint grape tomatoes
1 cup pitted black olives
2 Tbs. garlic
1/2 cup white wine
1 bunch swiss chard, chopped
1 bulb fennel, thinly sliced
1 small yellow onion, sliced
1 orange bell pepper, sliced
3 fresh bay leaves
extra virgin olive oil
French seasoning
1 Tbs. parsley, chopped

Preheat oven to 350º. Heat 1 Tbs. olive oil in a small pot over medium heat. Add 1 Tbs. garlic and lightly brown. Add tomatoes and cook for 5 minutes. Crush tomatoes and add wine and bay leaves. Simmer for 15 minutes. Remove from heat and add olives and 1 Tbs. of the French seasoning. Put haddock in a roasting pan. Spoon tomato mixture on top and cook until flaky, about 15 to 20 minutes, depending on the thickness of the fish.

Meanwhile, heat 2 Tbs. olive oil in a large sauté pan over medium heat. Add fennel and cook until light golden brown. Add onions and cook another 10 minutes. Add peppers and cook for 3 minutes. Add garlic and cook for 1 minute. Add swiss chard and cook chard until wilted, about 5 to 6 minutes. Adjust seasoning with French seasoning. Divide onto plates. Put fish on top. Sprinkle with parsley.