Baked Lemon Sole with Sauteed Swiss Chard

Name: Baked Lemon Sole with Sauteed Swiss Chard
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps butter, plus extra for casserole; 2 cloves garlic, minced; 4 fillets lemon sole fillets, rinsed and patted dry; 1 teaspoon lemon zest; 59 milliliters lemon juice 3 tablespoons capers 2 tablespoons olive oil; 2 Tbsps olive oil; 59 milliliters grated Parmesan; 4 servings Salt and freshly ground black pepper; 2 bunches Swiss chard, leaves removed and chopped; 59 milliliters walnut halves; 4 slices fresh white bread, crusts discarded and bread quartered

Baked Lemon Sole with Sauteed Swiss Chard is A mixture of walnut halves, bread, lemon juice 3 tablespoons capers 2 tablespoons olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Lemon Zest

Olive Oil

Walnuts

Cheese

Bread

Equipment you will use

Food Processor

Season fish with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

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.

Ingredients you will need

Lemon Juice

Butter

Capers

Equipment you will use

Sauce Pan

Pour butter mixture over fish, and sprinkle tops with bread crumb mixture.

Ingredients you will need

Butter

Bread

Fish

Bake uncovered for 15 to 20 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Minced Garlic

Swiss Chard

Olive Oil

Cooking Oil

Equipment you will use

Frying Pan

Serve hot with the sole.

Ingredients you will need

Sole

Equipment

Ingredients

Servings:

4Tbsps

butter, plus extra for casserole 2cloves

garlic, minced 4fillets

lemon sole fillets, rinsed and patted dry 1teaspoon

lemon zest 59milliliters

lemon juice 3 tablespoons capers 2 tablespoons olive oil 2Tbsps

olive oil 59milliliters

grated Parmesan 4servings

Salt and freshly ground black pepper 2bunches

Swiss chard, leaves removed and chopped 59milliliters

walnut halves 4slices

fresh white bread, crusts discarded and bread quartered

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Loveblock Pinot Gris. It has 4.6 out of 5 stars and a bottle costs about 24 dollars.