Whitefish with Mushrooms and Chard

4 whitefish fillets, thawed if frozen
½ tsp salt (divided)
Freshly ground pepper
1 TBS olive oil
2 tsp butter or to taste
½ cup diced onions
1 carton (8 ounces) sliced button mushrooms
1/3 cup dry white wine
6 chard leaves, coarsely chopped
Directions: Heat oven to 375 degrees. Season the fish with ¼ tsp of the salt and pepper to taste. Heat the oil in a large skillet over medium- high heat; sear fish on both sides until lightly browned, about 3 minutes per side. Place in a lightly greased baking pan; bake until fish flakes through, about 9 minutes.
Meanwhile, melt the butter in the skillet over medium-high heat. Add the onions, mushrooms, remaining ¼ tsp salt and pepper to taste. Cook, stirring, until mushrooms soften slightly, 3-5 minutes. Add the wine; cook, stirring occasionally, letting mushrooms soak up the liquid (add additional wine if necessary), about 7 minutes. Stir in the chard; cook until chard has wilted, about 5 minutes longer. Place fish fillets on individual plates; top with chard mushroom mixture.

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