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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