Filet of Sole Easy & Delicious Step by Step Meal Instruction

I purchased frozen fillet of sole from Whole Foods but talapia or any very thin, flaky white fish should work and fresh is always ideal.
Panko is available at Cub Foods and Lunds & Byerly's (in the Twin Cities) among many other stores.
I really like the heartiness and texture of brown rice with this (especially cooked in chicken stock) but any rice or other grain can be substituted -- quinoa works very well too.
Similarly, any bitter green could be substituted for the rainbow chard as long as it has that alkaline flavor which works so well with the other flavors: spinach, collards, kale...

Ingredients:
Filet of Sole or similar fish
1-2 cups Panko, depending how many filets are being prepared
1 cup Milk
Dab of Butter
Salt & Pepper to taste
Olive oil
Chicken stock
Short grain brown rice
Bunch of rainbow chard (or Swiss, or spinach, etc.)
Garlic
Juice of 1-2 Lemons
Tamari (soy sauce)

Equipment:
Rice cooker (if available)
Large fry pan
Chopping blade and cutting board
Large dinner plate
Large shallow bowl
Favorite mixing spoon
Spatula

Set the rice either in a rice cooker or on the stove top at a cooking ratio of 2 to 1 liquid to rice, in this case, chicken stock (but water will do the trick), add the dab of butter.
Another grain will require a different liquid ratio. No need to pre-wash brown rice.
Rice takes about 20 minutes in an electric cooker and about another ten minutes or so simmering on the stove top -- covered.
I like to have a 10 minute lead time with the rice already cooking before I start the rest of the meal.
Rice prepared in a cooker can also be prepared in advance.

Heat about 1- 2 tbsp of olive oil in a large pan over a medium flame.
Wash chard thoroughly and allow to remain fairly wet.
Remove the stems and shred the leaves with a chopping knife into wide strips about 3 inches long and an inch wide. Set aside.
Thinly slice two cloves of garlic, more or less depending on preference -- some people hate garlic and in that case it can be omitted.
Saute the garlic until it starts to tan on either side and then add the greens, stirring continually for about 3 minutes or so until the greens are completely wilted but not mushy. Turn off flame, transfer to a bowl and cover leaving a vent.

Let pan cool down enough to wipe out with a paper towel and then return to the stove over a medium-high flame and add 2 tbsp of olive oil .
Pour about 1 cup of milk into a large shallow bowl.
Cover a large dinner plate completely with the Panko and grind in some fresh black pepper and a pinch or two of salt.
I like to use a slightly coarse sea salt but not as coarse as kosher salt.
I like to set up a little assembly line to the left of the pan: cleaned filets, milk, Panko mix, left to right beside the heating pan.
Drag the filet through the milk and then press lightly into the Panko mix, covering either side. When the oil is hot (but not smoking) add the filet -- can proabably fit 2 at a time but be careful not to over crowd the pan.

Cook the filet on either side for about 3 minutes flipping once gently with a spatula.

Once the filets are cooked and the rice is ready, plate the fish, rice and chard and drizzle about a table spoon equal parts lemon juice and tamari over the greens. Reserve and little lemon juice for the fish as well as a little Tamari for the rice if desired and VOILA!