Baked Eel in Tomato Sauce with Chard
Rinse eel. With a sharp knife, cut eel into pieces and drizzle with lemon juice. Set aside.
Rinse, trim and finely chop chard. Peel and dice onion and garlic.
Sauté onion and garlic in oil until golden. Add thyme and chard and sauté briefly. Stir in tomato paste and tomatoes with their liquid. Mash tomatoes with a wooden spoon. Simmer until sauce has thickened slightly. Season with salt and pepper.
Pour sauce into an ovenproof dish. Season eel with salt and pepper and place in the sauce. Bake in preheated oven at 200°C (gas mark 3-4, fan: 180°C) (approximately 400°F), about 20 minutes. Serve with toasted ciabatta brushed with olive oil, if desired.