Chard Wrapped Fish with Lemon & Olive

2 lemons
⅓ cup pitted mixed olives, plus 12 whole pitted olives
4 tbsp olive oil
3 cups coriander leaves, finely chopped (¾ cup)
4 garlic cloves, finely minced
1 tsp dried chilli flakes
5 very large Swiss chard leaves, tough ends trimmed, or Silver Beet
700 g skinless, white fish fillets
SIDS SALT & PEPPER to taste
1 small onion, diced
1½ tbsp all-purpose flour
1½ cups chicken stock
½ cup yellow cherry tomatoes, halved
Rice, couscous, or other cooked grain

Finely zest and juice both lemons. Reserve the juice and half the zest. In a small bowl, combine the remaining zest with the olives, 1 tablespoon of olive oil, 2 tablespoons of chopped coriander leaves, 1 teaspoon garlic, and the chilli flakes until incorporated.
Bring a small pot of water to a boil over medium-high heat.
Use a knife to separate the leaves from the chard stems so you have 2 leaves from each stem. Thinly slice the stems crosswise. Dip the chard leaves in the boiling water for 10 seconds to soften, drain, cool slightly, and pat dry.
Cut the fish into 8 equal-sized pieces, season with SIDS SALT & PEPPER, and spread 2 teaspoons of the olive mixture on each piece of fish.
Place 1 piece of fish on a piece of chard and roll it up using the extra 2 leaves to patch any parts that need extra wrapping. Heat the remaining 3 tablespoons olive oil in a large frypan over medium heat. Add the onion and cook, stirring, until tender and lightly golden, 8-9 minutes. Add the chard stems with the remaining 3 teaspoons garlic and cook, stirring, until softened, 3-4 minutes. Add the flour and cook, stirring, until absorbed, 1 minute. Add the reserved lemon zest and juice with the stock, SIDS SALT & PEPPER and cook, stirring, until the liquid thickens and bubbles, 2-3 minutes. Stir in most of the remaining coriander.
Nestle the fish in the pan, scatter the tomatoes and whole olives over the fish, reduce the heat to medium-low, cover, and cook until the fish is opaque and the chard can be cut easily, 10 minutes.
Serve over the grain of your choice with sauce spooned over the top then garnish with coriander.
NOTE: You can use Silver Beet in place of Chard.