Baked Lemon Sole with Sauteed Swiss Chard

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For bread crumb mixture:
  • 4 slices fresh white bread, crusts discarded and bread quartered
  • 1 teaspoon lemon zest
  • 1/4 cup walnut halves
  • 1/4 cup grated Parmesan
  • 2 tablespoons olive oil
  • For Sole:
  • 4 lemon sole fillets, rinsed and patted dry
  • Salt and freshly ground black pepper
  • 4 tablespoons butter, plus extra for casserole
  • 1/4 cup lemon juice 3 tablespoons capers 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 bunches Swiss chard, leaves removed and chopped
Directions
  • Preheat oven to 400 degrees F.

  • 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.

  • 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.

  • 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    GL0509_chicken-parmigiana

    This recipe is featured in:

    Everything Italian