Halibut with Braised Red Chard, Cannellini Beans, and Truffle Oil

Preheat oven to 425 degrees F. Heat 2 Tablespoons of the olive oil in a large pot over medium heat.

Meanwhile, peel onion, cut in half lengthwise, then thinly slice. Add onion to olive oil and saute until softened, about 5 minutes. Add garlic to onions after about 3 minutes of cooking.

Rinse chard and trim ends. Cut chard crosswise into strips about two inches thick. Add chard to the pot along with some salt and pepper. Stir the chard with the onions then put a lid on the pot and allow chard to wilt for about five minutes.

Drain and rinse beans. After 5 minutes, add beans to the chard along with white wine and additional salt and pepper. Cover with the lid again and allow chard and beans to cook for about 10 minutes, stirring occasionally. If liquid gets low, add additional wine or water to keep contents moist.

While beans and chard are cooking, heat a large saute pan with 3 Tablespoons olive oil over a medium high flame. Season fish on both sides with salt and pepper. Add fish to the pan skin side down and let cook for 3-4 minutes until skin begins to crisp.

Zest the lemon and top each fillet with some of the lemon zest. Drizzle the last tablespoon of olive oil over the tops of the fillets and transfer the saute pan to the hot oven. Cook the fish for another 5-10 minutes depending on the thickness of the fillets. Remove from the oven when the fish is opaque and appears flaky.

Stir truffle oil into the beans and chard. Plate the dish by serving a heaping portion of beans and chard topped with a halibut fillet and a lemon wedge.