Baked Lemon Sole with Sauteed Swiss Chard Recipe

Name: Baked Lemon Sole with Sauteed Swiss Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400 degrees F.
2
In a food processor combine bread, lemon zest, walnuts and cheese.
3
Pulse until almost uniform in texture.
4
Continue pulsing while drizzling in the olive oil.
5
Set aside.
6
Season fish with salt and pepper.
7
Place 4 fillets in a single layer on a buttered 9 by 12-inch casserole.
8
In a small saucepan melt 4 tablespoons of butter and add the lemon juice and capers.
9
Pour butter mixture over fish, and sprinkle tops with bread crumb mixture.
10
Bake uncovered for 15 to 20 minutes.
11
Meanwhile, add the olive oil to a large skillet over medium heat.
12
Infuse the oil with minced garlic, then add the Swiss chard and saute until wilted, about 2 minutes.
13
Season with salt and pepper, to taste.
14
Serve hot with the sole.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 slices fresh white bread, crusts discarded and bread quartered, 1 teaspoon lemon zest, 1/4 cup walnut halves, 1/4 cup grated Parmesan, and more.

Yes, Baked Lemon Sole with Sauteed Swiss Chard falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Lemon Sole with Sauteed Swiss Chard

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