How to Make It
Place almond flour in a shallow bowl. Brush flesh side of fish fillets with mustard, and gently press mustard side of each fillet into almond flour, leaving the skin side bare. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add 2 fillets, flesh side down, and cook until golden brown and lightly crispy, 2 to 3 minutes. Turn fillets, and cook until the flesh is flaky and cooked through. Transfer to a plate lined with paper towels. Wipe skillet clean, and repeat procedure with 1 tablespoon oil and remaining 2 fillets. Sprinkle cooked fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Wipe skillet clean. Add remaining 1 1/2 teaspoons oil to skillet, and heat over medium-high. Add chard; cook, stirring occasionally, until slightly tender, 3 to 4 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add wine and lemon juice, and cook until slightly reduced, about 1 minute. Stir in butter, and season with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Divide chard mixture among 4 plates; top with fish fillets, and sprinkle evenly with chives. Serve with lemon wedges.