Chard-Wrapped Cod with Sun-Dried Tomato Tapenade - Ellie Krieger

Ingredients

• 12 sun-dried tomatoes (not oil-packed; 1.4 ounces total)
• 1 cup boiling water
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1 small clove garlic
• 1/4 cup extra-virgin olive oil
• 1 teaspoon red wine vinegar
• 1/8 teaspoon salt, plus more as needed
• 1/8 teaspoon freshly ground black pepper, plus more as needed
• 2 large Swiss chard leaves (2.5 ounces total)
• 4 skinless 1-inch thick cod fillets (4 to 5 ounces each)
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper