Baked Lemon Sole with Sauteed Swiss Chard

2014-12-23
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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Ingredients

  • 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
  • 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

Method

Step 1

Preheat oven to 400 degrees F.

Step 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.

Step 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.

Step 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.

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