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1
In a large, deep skillet, cook the bacon over moderate heat, stirring, until golden; using a slotted spoon, transfer to paper towels.
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2
Pour off all but 2 tablespoons of fat from the skillet.
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3
Add the chard stems, sliced shallots and garlic and cook over moderately high heat, stirring, until crisp-tender, 4 minutes.
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4
Add the wine and simmer until reduced by half, 3 minutes.
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5
Add the chard leaves in handfuls, letting each batch wilt slightly before adding more.
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6
Add the water, cover and braise over moderately low heat until the chard is tender, 5 minutes.
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7
Stir in the bacon, season with salt and pepper; keep warm.
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8
In a small skillet, cook the butter and pine nuts over moderately high heat, stirring, until the milk solids are golden, 5 minutes.
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9
Stir in the minced shallot and thyme and cook for 30 seconds.
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10
Whisk in the lemon zest and juice, then season with salt and pepper; keep warm.
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11
Season the fish with salt and pepper.
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12
In a nonstick skillet, heat the oil.
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13
Add the fish and cook over moderately high heat, turning once, until golden and just white throughout, 6 minutes.
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14
Transfer the chard to plates and set the fish on top.
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15
Spoon the brown butter dressing over the fish and serve.
