Preheat oven to 450 degrees.

In a large bowl, combine sweet potato and 1/4 cup of oil. After potatoes are evenly coated, lay flat in a single layer on a baking sheet. Add salt, pepper, a dash of coriander, and a sprinkle of garlic powder. Gently mix with hands and place in oven for 10-12 minutes. Repeat these steps with the butternut, except bake a bit longer—about 20-24 minutes, or until tender and lightly caramelized and golden.

In a food processor, combine all pesto ingredients and puree until smooth. (Don’t forget to salt and pepper!) Begin by adding a little bit of each at a time—I tend to go heavier on the pepper for pesto!) Set aside.

In a medium skillet on medium high heat, add a splash of oil and garlic. Cook garlic until it is lightly golden, then reduce heat to medium, and add in red chard, lemon, dill, honey, and pepper flakes. Cover the pan and allow greens to reduce and wilt, about 4 minutes, then reduce heat to lowest temperature.

As the greens wilt, heat a well oiled pan on medium-high heat. When oil is hot, add in cod fillet and cook for about 3 minutes, then flip and cook for another 2. Remove from heat so it doesn’t overcook! Repeat for remaining cod fillets.

Serve immediately and plate by layering greens, potatoes, fillet, and pesto (which can be served on the side of the plate or directly spread on the fish).