Baked lemon sole with sauteed swiss chard

  • For bread crumb mixture:
  • 4 slices fresh white bread, crusts discarded and bread quartered
  • 1 tsp lemon zest
  • 30g walnut halves
  • 30g grated Parmesan
  • 2 tbsp olive oil
  • For Sole:
  • 4 lemon sole fillets, rinsed and patted dry
  • Salt and freshly ground black pepper
  • 60g butter, plus extra for casserole
  • 25g capers
  • 60ml lemon juice
  • For swiss chard:
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 bunches Swiss chard, leaves removed and chopped
Preheat oven to 200C/Gas Mark 6.
1) 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.

2) Season fish with salt and pepper. Place 4 fillets in a single layer on a buttered 18 by 24-cm casserole. In a small saucepan melt 60g 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.

3) 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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