A light coat of mustard is all it takes to keep the gluten-free almond flour on these trout fillets. (We like the kind from Bob's Red Mill, which you can get at your grocery store, or on Amazon.)
Breading with almond flour gives a nice crispy texture to the fish without using a lot of oil. To expedite cleanup, the fish and greens are cooked in batches in one skillet so there's just one pan to clean. You only need a splash of white wine to add a hit of acidity to balance the garlicky greens so you'll have plenty leftover for a glass with dinner. Any type of chard works here, but for the most colorful plate, go for rainbow chard.
How to Make It
Place almond flour in a shallow bowl. Brush flesh side of fish fillets with mustard, and gently press mustard side of each fillet into almond flour, leaving the skin side bare. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add 2 fillets, flesh side down, and cook until golden brown and lightly crispy, 2 to 3 minutes. Turn fillets, and cook until the flesh is flaky and cooked through. Transfer to a plate lined with paper towels. Wipe skillet clean, and repeat procedure with 1 tablespoon oil and remaining 2 fillets. Sprinkle cooked fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Wipe skillet clean. Add remaining 1 1/2 teaspoons oil to skillet, and heat over medium-high. Add chard; cook, stirring occasionally, until slightly tender, 3 to 4 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add wine and lemon juice, and cook until slightly reduced, about 1 minute. Stir in butter, and season with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Divide chard mixture among 4 plates; top with fish fillets, and sprinkle evenly with chives. Serve with lemon wedges.