Baked Lemon Sole with Sauteed Swiss Chard

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I only make the fish, and I use cod....it is delicious! This recipe is a keeper!

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Excellent!!! Easy and delicious! I used flounder instead of sole and I did not use walnuts in the topping but it came out perfectly! Also I did not make the swiss chard. My kids loved it! I've tried to make lemon fish before but none compared to this! I will definately add this dish to my menu!

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i used tilapia. so very delicious and super easy!

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Excellent recipe,tasty and easy to follow!

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This was an absolutely amazing recipe. I used panko bread crumbs and tilapia but didn't change anything else. It was delicious and I would certainly make it for company. I'm making it again tonight using sole. I'm not certain why people found it to be too moist as we found it to be perfect. My son had it for lunch the next day on a bun and loved it.

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I am always looking for new ways to prepare fish and this one is quite tasty. I used talapia instead of the sole and also used less butter--2 T. butter and 2T. light butter--and it still had plenty of flavor. I also just used the fish portion of the recipe and not the swiss chard.

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This is an awesome fish recipe. I made this for dinner & my rommate loved it! We thought that we were sitting in a four star restaurant! I made only a few adjustments to use some of the ingredients that we had in our pantry & fridge. I used tilapia in place of the sole. Additionally I used panko bread crumbs in place of the regular white bread that was called for in the recipe.

The only downfall was the swiss chard. I'm huge fan of greens, but this was not as flavorful as I would have liked. The swiss chard was very bitter, so I ended up adding turkey bacon and vinegar and a touch of sugar to take away the bitterness, then it tasted much better!

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This recipe has great ingredients and is easy. The crust was very good but the fish was bland and mushy. I think it needs a firmer fish.

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This recipe is perfect for a mild fish that otherwise has little flavor. In an effort to make it more healthy, I only used one tablespoon butter and then two tablespoons EVOO in the caper/lemon juice mixture. The dish still turned out REALLY good. I also used panko instead of doing the breadcrumbs in the processor. Very easy, very yummy (even when it's healthified...thanks, Sunny! First recipe of her's I've ever tried!

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I used feta cheese, panko breadcrumbs and halibut (hey, it's what I had in the fridge. I liked this a lot and will make it again. I could see this recipe becoming a regular. A side note for the swiss chard. Instead of throwing the stems away, chop them into bite sized pieces and saute them until they start to get soft. Then add the leaves. Also, to doctor the swiss chard, follow the recipe, but then top with feta cheese and pico de gallo. Since chard can be pretty strong and these strong flavors help balance it. It's my preferred way to eat it.