Roasted Halibut or Chicken, Gnocchi with Walnut Sauce and Sauteed Chard

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Fish or Chicken:

4 fillets of halibut or small boneless, skinless breasts of chicken, 6 to 8 ounces (see Cook's Note)

Salt and pepper

6 tablespoons Dijon mustard 

1 1/2 cups panko

3 tablespoons butter, melted in microwave or small pan 

2 tablespoons dried parsley

1 tablespoon dried thyme

1 tablespoon OMG seasoning blend or 1 teaspoon each of granulated onion, dried mustard powder and granulated garlic

2 teaspoons lemon zest

1/2 cup grated Parmigiano-Reggiano, a couple of handfuls 

1/8 teaspoon freshly grated nutmeg

Walnut Sauce and Gnocchi:

1 1/2 cups walnuts

2 slices peasant or Italian bread 

3/4 cup half-and-half 

2 cloves garlic, crushed 

1 cup grated Parmigiano-Reggiano 

2 sprigs rosemary, leaves stripped

1/8 teaspoon freshly grated nutmeg 

2 teaspoons lemon zest 

Salt and white pepper 

1 pound fresh gnocchi 

Greens:

1/4 cup EVOO

1 1/2 pounds chard, preferable rainbow, stems finely chopped and leaves coarsely chopped

Salt and pepper

About 1/4 teaspoon freshly grated nutmeg 

4 cloves garlic, chopped 

1/2 lemon