Baked Lemon Sole with Sauteed Swiss Chard

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I read reviews and was almost scared to try this...I watched the show when Sunny made this! Looked Good! I used panko bread crumbs tho Was very good and had unexpected company drop in and they loved it as well This recipe is a KEEPER!!

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I made this last month for my family and we all loved it. It had great flavor and texture. My adult son said it was his favorite fish recipe. I am making it again for my adult daughter that is here visiting and I know she is going to love it also. This is SO EASY it is unbelievable!! I was unable to find Lemon Sole the first time and used Tilapia and it was wonderful!! Thanks Sunny!

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I really like the flexibliity of this recipe..I used store bought bread crumbs, I dont have a lemon "zester", so I added lemon/pepper seasoning, and used some mixed nuts from one of my trail mixes. Turned out fabulous! My only problem was I used the wrong fish...whitening. Can you say bone city? Will definitely do again with tilapia and broil for 1 minute at the end.

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This dish was delicious...I loved the butter caper sauce and the breadcrumbs. And the swiss chard (first time I cooked or ate chard. Unfortunately, my bread crumb crust turned out soggy, but I think it was my fault. I improvised with a smaller baking pan, but I still used the entire sauce to coat the fish. Next time I will use less sauce (hopefully that won't compromise the flavor and add the crumbs on towards the end of the cooking cycle. I am definitely going to cook this dish again. My father gave it an A+ (he liked the soggy crust, and thought the chard and pasta salad "complimented" the fish. He wants me to cook it for his friends! Thanks Sunny!

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I am a fairly experienced home cook and still shocked at how easy and delicious this recipe was. I've never really liked most of the fish dishes that I've prepared but this one garnered rave reviews from my partner and our dinner guests who all cleaned their plates and asked for leftovers to take home. I had to use tilapia since sole is unobtainable here, but otherwise followed the recipe exactly. The lemon flavor was strong but not overwhelming, and the crumb topping was perfectly crisp.

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I made this tonight. Had to use tilapia, did not use capers, and substituted pecans for the walnuts (I used what I had. My entire family loved the dish. The lemon was very flavorful, but not too much. And I had no problems with the bread crumb mixture being soggy - it had just the right amount of crunch. I will definitely make this again!

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After reading a few of the other reviews I decided to use panko breadcrumbs instead of the fresh bread and I had no issues what so ever with it being soggy. I also added a bunch of garlic to the caper butter and it turned out so good! I can't wait to use this recipe again!

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This is very similar to one I have been making for years only using cherry or grape tomatoes to cook with the fish. Love the addition of capers, don't know why I never thought to add them before. You can make this with just about any mild fillet. Now I use mostly Tilapia since Sole is difficult to find at a decent price. I also broil the fish for a minute or two at the end to ensure a crispy topping. Thanks for the caper idea.

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I think I was the problem on this one....The breadcrumb mixture was not crispy like I had expected. But there may have been two problems. The fish may not have been thawed all the way AND I used store bought bread crumbs. I guesstimated on how much to use.. . .I used one cup and I think it was too much. But overall, the flavor was really good - I loved the capers. It's not too lemony either. My husband doesn't like a lot of lemon flavor - he didn't even mention a thing about lemon. I will definately try it again and stick to the recipe. I'll write again to report. Oh, I loved the swiss chard recipe, except I used spinach - It was really yummy and easy!!!

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I tried this recipe and my husband and I were delighted. I used talapia. The bread topping was so tasty. I used the zest of a whole lemon. This recipe I will definitely make again. It would be a wonderful recipe for guests.

I served with a broccoli salad.

Not sure what happened to Shirley's recipe, but I would recommend she try again.

Leah