Ingredients

For the Aioli:

• 1/2 cup Mayonnaise

• 2 tablespoons Dijon mustard

• 2 tablespoons lemon juice

• ½ teaspoon grated lemon zest

• 1 large garlic clove grated or finely minced

• ½ teaspoon kosher salt

• ¼ teaspoon freshly cracked black pepper

  For the Fish:

• 2 lingcod (6 ounces each)

• 1 tablespoon olive oil

• Salt and pepper to taste

  For the Swiss Chard

• 1 bunches Swiss chard large stems removed, cut in 2-inch pieces. Or spinach

• 1.5 tablespoons olive oil

• 2 garlic cloves minced

• ¼ teaspoon red pepper flakes

• 1 tablespoons lemon juice

• Salt and pepper to taste

Instructions

• Add mustard, lemon juice and zest, garlic, salt and pepper to ½ cup good quality mayonnaise. Using a fork, blend well.

• Preheat oven to 400 degrees.

• Heat a large, preferably non-stick, skillet over medium high heat. Once the skillet is hot, add 1 tablespoon olive oil. Season fish generously with salt and pepper. When the oil is hot and shimmering, add fillets and cook about 2 minutes until golden brown and crisp. Gently turn fish and cook another 2 minutes.

• Place the ling cod fillets on a sheet pan that's been oiled, sprayed with non-stick cooking spray and covered in parchment paper. Roast fillets for about 10 minutes, or until done. To tell if the fillets are done, press the back of the fillets and if the fish shows a hint of separating or flaking the fillets are ready.

• In the meantime adjust heat to medium, and add olive oil to the same skillet. Quickly sauté garlic and red pepper flakes, approximately 30 seconds, until fragrant. Add greens to the pan and season with salt and pepper. Use tongs to move the chard around the pan to wilt evenly. Add lemon juice just.

• To serve place lingcod fillet over greens and top with aioli.