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.