Seared Arctic Char with Bacon-Leek Chard

Separate chard leaves from stems; coarsely chop the leaves and chop the stems. Set aside separately.

Cook bacon in a large cast-iron skillet over medium heat until crisp, 5 to 7 minutes. Remove to a plate with a slotted spoon.

Add the chard stems to the bacon drippings along with leeks, 1 tablespoon oil, 1 teaspoon thyme and 1/4 teaspoon each salt and pepper. Cook, stirring, until tender, 8 to 10 minutes.

Add the chard leaves to the pan by the handful, stirring and letting them wilt a bit before adding more; cook, stirring, until tender, about 5 minutes. Stir in cream and the bacon. Transfer to a medium bowl and cover to keep warm. Wipe out the pan.

Season fish with the remaining 1 teaspoon thyme and 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Cook the fish, turning once, until just cooked through, 4 to 5 minutes total. Serve with the chard.