WHITEFISH WITH MUSHROOMS AND CHARD 
4 whitefish fillets, thawed if frozen 
1/2 tsp. salt 
Freshly ground pepper 
1 tbsp. olive oil 
2 tsp. butter or to taste 
4 green onions, diced 
1 carton (8 oz.) sliced button mushrooms 
1/3 cup dry white wine 
6 chard leaves, coarsely chopped, or 1 cup baby spinach

Heat oven to 375 degrees. Season the fish with 1/4 teaspoon of the salt and pepper to taste. Heat the oil in a large skillet over medium-high heat; sear fish on both sides until lightly browned, about 3 minutes per side. Place in a lightly greased baking pan; bake until fish flakes through, about 9 minutes.

Meanwhile, melt the butter in the skillet over medium-high heat. Add the green onions, mushrooms, remaining 1/4 teaspoon of the salt and pepper to taste. Cook, stirring, until mushrooms soften slightly, 3-5 minutes. Add the wine; cook, stirring occasionally, letting mushrooms soak up the liquid (add additional wine if necessary), about 7 minutes.

Stir in the chard; cook until chard has wilted, about 5 minutes longer. Place fish fillets on individual plates; top with chard-mushroom mixture.

Makes 4 servings.

Notes: We seared, then baked the fish to make it more attractive, but you can streamline this recipe by skipping the oil-and-saute step and just baking it for about 15 minutes. Saves calories too. If you have leftovers, team the fish and veggies with cooked pasta or rice.