In a large bowl, combine the chard, 1/2 teaspoon salt, 1/2 teaspoon pepper, turmeric, lemon slices, and 2 tablespoons olive oil. Mix with your hands, scrunching the chard up a bit to help coat it. Transfer to a large skillet with high sides and turn the heat to medium-high. Cover and cook about 10 minutes, stirring a few times, until the chard has wilted and stems are tender, adding a few tablespoons of water if it starts to stick. Transfer 1/2 cup of the chard to a bowl and set aside. Turn off the heat.

On a cutting board, lay out the fish fillets. Cut six 1/2-inch pieces from the goat cheese log and place on top of the fish. Divide the 1/2 cup chard between the fish, placing on top of the cheese and gently roll up each fillet. Transfer the rolls, small ends tucked under and broad side up, back to the skillet with the remaining chard and sprinkle the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with the remaining tablespoon of olive oil. Turn the heat back on to medium high, cover and steam until the fish is cooked, about 6- 8 minutes. Sprinkle with the remaining goat cheese and parsley.  Quarter the remaining half lemon and serve the wedges with the fish and chard.