For the trout: Preheat oven to 375. Rinse 12 ozs trout fillet, and pat dry. Spray with olive oil, and top with 3 tbsp. pesto--my pesto recipe can be found here. Place in shallow baking dish, and cook in oven for about 15 minutes. Don't overcook the fish!
For the chard: Mince 3 cloves garlic. Coursely chop 1 bunch red swiss chard (after first removing the thick stems and ribs). Sautee the garlic in 2 tbsp olive oil in a large pan. Add the chard and a tsp of soy sauce, cover and cook on medium heat until wilted, about 3-5 minutes. Top with some toasted nuts.
Wine Pairing: I'd purchased a bottle of 2006 Foris Pinot Blanc for dinner at the home of a seafood lover; alas the dinner was cancelled due to a storm and we were left with this bottle of wine. Well, we made the best of the situation by serving it with this trout dish, and it was a great match. This Oregon pinot blanc has a light floral quality and a very delicate taste, and complemented the flavors of this dish very well.