Panko-Crusted Halibut with Swiss Chard

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   1.

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   Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot.

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   Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper.

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   2.

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   Sprinkle both sides of the halibut fillets with salt and pepper.

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   Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.

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   3.

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   Heat the remaining 3 tablespoons butter in a 12-inch skillet.

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   Add the rainbow chard stems and remaining shallots.

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    Cook 2 minutes, then turn off the heat.

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    Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste.

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    Place the halibut fillets on top of the chard leaves.

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    4.

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    Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.

* Per serving · 4 servings · Values may vary.