Baked Halibut with Crispy Breading and Swiss Chard

Ingredients:

• 4 halibut fillets (150-180 g each)
• 7 tablespoons of butter
• 3/4 cup panko (Japanese breadcrumbs)
• 2 shallots, chopped
• 3 tbsp chopped fresh parsley
• Zest of 1 lemon
• 2 tablespoons mayonnaise
• 1 bunch rainbow chard, washed, stems chopped, leaves torn

Preparation:

1. Preheat oven to 175°C.
2. In a small saucepan, melt 4 tbsp (60 g) butter. Stir in panko breadcrumbs, half a shallot, parsley, lemon zest, salt and pepper.
3. Season both sides of the halibut fillets with salt and pepper. Top each piece with a thin layer of mayonnaise and press the breadcrumb mixture into the top.
4. Heat the remaining 3 tablespoons (45 g) butter in a 12-inch (30 cm) skillet. Add the rainbow chard stems and remaining shallots. Cook for 2 minutes, then turn off the heat. Stir in the torn chard leaves, 2 tablespoons water, and salt and pepper to taste. Place the halibut fillet on top of the chard leaves.
5. Transfer the skillet to the oven and bake until the fish is cooked through, 15 to 20 minutes.