Sunnys Easy Baked Lemon Sole And Spring Onions Recipes

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BAKED LEMON SOLE WITH SAUTEED SWISS CHARD



Baked Lemon Sole with Sauteed Swiss Chard image

Provided by Sunny Anderson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

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