Cooking Channel 
Sunny Anderson 
Baked Lemon Sole Sauteed Swiss Chard
Dinner in 30 Minutes or Less
Recipe courtesy of Sunny Anderson

Baked Lemon Sole with Sauteed Swiss Chard

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings

Ingredients

For bread crumb mixture:

For Sole:

Directions

  1. Preheat oven to 400 degrees F.
  2. In a food processor combine bread, lemon zest, walnuts and cheese. Pulse until almost uniform in texture. Continue pulsing while drizzling in the olive oil. Set aside.
  3. Season fish with salt and pepper. Place 4 fillets in a single layer on a buttered 9 by 12-inch casserole. In a small saucepan melt 4 tablespoons of butter and add the lemon juice and capers. Pour butter mixture over fish, and sprinkle tops with bread crumb mixture. Bake uncovered for 15 to 20 minutes.
  4. Meanwhile, add the olive oil to a large skillet over medium heat. Infuse the oil with minced garlic, then add the Swiss chard and saute until wilted, about 2 minutes. Season with salt and pepper, to taste. Serve hot with the sole.