Cooking Channel
Sunny Anderson
Baked Lemon Sole Sauteed Swiss Chard
Dinner in 30 Minutes or Less

Baked Lemon Sole with Sauteed Swiss Chard

Recipe courtesy of Sunny Anderson

Show: Cooking for Real

Episode: Speed Dating

Baked Lemon Sole with Sauteed Swiss Chard

Name: Baked Lemon Sole with Sauteed Swiss Chard
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
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

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Ingredients

For bread crumb mixture:

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

For Sole:

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

Directions

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.

My Private Notes

Show: Cooking for Real

Episode: Speed Dating

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Baked Lemon Sole with Sauteed Swiss Chard

For bread crumb mixture:

For Sole:

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