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Sunny's baked lemon sole with sautéed Swiss chard

Servings:
Makes 4 servings
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Ingredients

For breadcrumb topping:
  • 4 fresh white bread slices, crusts removed and quartered
  • 1 teaspoon lemon zest
  • 1/4 cup walnut halves
  • 1/4 cup grated (like sand, not shredded) parmesan cheese
  • 2 tablespoon olive oil
For the sole:
  • 4 fresh white bread slices, crusts removed and quartered
  • 1 teaspoon lemon zest
  • 1/4 cup walnut halves
  • 1/4 cup grated (like sand, not shredded) parmesan cheese
  • 2 tablespoon olive oil
  • 4 fillets lemon sole, rinsed and patted dry
  • 1/4 cup fresh lemon juice4 tablespoons butter, plus extra for casserole 3 tablespoons capers
  • 1 clove garlic, grated on a rasp
For the Swiss chard:
  • 4 fresh white bread slices, crusts removed and quartered
  • 1 teaspoon lemon zest
  • 1/4 cup walnut halves
  • 1/4 cup grated (like sand, not shredded) parmesan cheese
  • 2 tablespoon olive oil
  • 4 fillets lemon sole, rinsed and patted dry
  • 1/4 cup fresh lemon juice4 tablespoons butter, plus extra for casserole 3 tablespoons capers
  • 1 clove garlic, grated on a rasp
  • 2 tablespoon olive oil
  • 1 clove garlic, grated on a rasp
  • 2 bunch es swiss chard, leaves removed and chopped, ribs saved

Preparation

Baking Directions:

Make the topping: In a food processor combine bread, lemon zest, walnuts and cheese.

Pulse until almost uniform in texture.

Continue pulsing while drizzling in olive oil.

Set aside.

Prepare the fish: Preheat oven to 400 degrees.

In a small saucepan melt butter, lemon juice and capers.

Season fish with salt and pepper.

Place each piece of fish in piece of parchment with a few inches around the length to use as handles when removing from the dish after cooking.

Place these pieces side-by-side in a 9 x 13-inch casserole.

Pour butter mixture evenly over each fish compartment, and sprinkle the tops with the breadcrumb mixture.

Bake uncovered for 15 to 20 minutes.

Once ready to serve, remove each filet individually by lifting the parchment on either side of the filet, then sliding each filet on to each plate.

Prepare the Swiss chard: In a large skillet over medium heat add the oil, garlic, Swiss chard ribs and sauté until wilted, about 2 minutes.

Then add the leaves and continue to cook until leaves wilt, another 2 minutes.

Taste and season with a pinch of salt and a few grinds of pepper.

Serve warm with the sole over top.

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