1/4 cup parmesan

1/4 cup panko bread crumbs

1/4 cup chopped parsley (plus more for garnish)

1 clove garlic, grated

2 tbsp olive oil, separated (1tbsp + 1tbsp)

2 8-ounce filets of cod, halibut, or other whitefish

1 lemon

Kosher salt (to taste)

Ground pepper (to taste)

Combine in bowl: parmesan, panko, parsley, garlic, 1tbsp olive oil

Place fish on parchment, drizzle each with 1/2 tbsp olive oil, spread evenly over fish

Add salt and pepper to fish, to taste

Sprinkle panko mixture over fish, pat down to crust fish

Bake 10 minutes at 450F, or until fish is fully cooked

2 bunches of swiss or rainbow chard (about 1-1/4 pounds, as chard will cook down)

2 tbsp olive oil

1 garlic clove, finely diced or crushed

1/4 tsp kosher salt

Pinch of ground pepper

Rinse well and blot dry, leaving leaves a little damp

Remove woody stems, cut remaining stems into 1-inch thick pieces and cut the leaves crosswise into 1-inch thick ribbons

Heat oil and garlic in skillet over medium-high heat until the garlic is fragrant and turning golden

Add half the chard, plus salt and pepper

Cook, stirring occasionally, until the chard is wilted, about 3-4 minutes

Add the remaining chard and cook until all chard is wilted, about another 3-4 minutes.

Arrange the wilted chard on a plate, place the fish on top and garnish with parsley and lemon wedge