First, blot the cod fillets dry on both sides with paper towels, season them all over with the salt and pepper, and set them on a rack while you start the greens.

Next, warm 3 tablespoons of the olive oil in a large skillet over medium heat with the sliced garlic and the red pepper flakes. Cook for 2 minutes, until the garlic is pale gold, and do not let it brown.

Then add the sliced chard stems with a pinch of salt and cook for 2 minutes. Pile the torn leaves on top, stir until they turn glossy and start to collapse, and turn the heat to low.

After that, set a second large skillet over medium-high heat until a drop of water skitters across the surface instead of sitting still. Add the remaining 2 tablespoons olive oil and swirl to film the pan.

Blot the fillets one last time and lay them in presentation side down, away from you. Leave them completely alone for 4 minutes, then flip once with a thin metal spatula and cook for 2 to 3 minutes more, until the thickest point reads 140F.

Take the chard off the heat and stir in the red wine vinegar and the chopped marcona almonds. Taste, and add more salt if the greens need it.

Finally, divide the greens between four warm plates and set a fillet on each one. Squeeze a lemon wedge over the top, scatter the chopped parsley, and serve straight away.