I make a meatball mixture using ground chicken, chopped onion, garlic, bread crumbs, salt and pepper, and a beaten egg. I use that as my filling for stuffed swiss chard. A nod to the cabbage roll. I usually bake these in the oven with tomato sauce. I wanted something different and I found this fish recipe. I did not add the tomatoes when the recipe calls for. The ground chicken takes longer to cook than fish. I cooked this covered for 10 minutes and turned it over and cooked it 5 more minutes added the tomatoes and cooked 5 more minutes. This was so really good. Lemony and rich. https://www.epicurious.com/recipes/food/views/chard-wrapped-fish-with-lemon-and-olive