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Lemon Butter-Braised Sole with Swiss Chard

Bev Cooks Recipe by
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Lemon Butter-Braised Sole with Swiss Chard
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 2
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Lemon Butter-Braised Sole with Swiss Chard

Butter with fish. I MEAN fish with butter! That's it.

Ingredients

2
tablespoons extra-virgin olive oil
3
cloves garlic, minced
1
small red chile, minced (or a pinch of crushed red pepper)
1
bunch Swiss chard, ends trimmed and leaves roughly chopped
1/2
cup dry white wine
2
sole fillets
4
slices lemon
2
tablespoons lemon juice
2
tablespoons butter
2
pinches coarse salt and freshly ground pepper
1/4
cup finely minced parsley

Directions

  • 1 Heat the oil in a large skillet. Add the garlic and minced red pepper; sauté for 30 seconds. Add the swiss chard and a good pinch of salt and pepper. Sauté 2 minutes, or until the chard wilts. Remove from the pan and set aside.
  • 2 Back in the pan, add the wine and let reduce 20 seconds. Fold your sole fillets into little rolls and place in the pan. Season with a pinch of salt and pepper, and then place two lemon slices on each fillet. Place the lid on the pan and braise the fish for three minutes, until cooked through and flaky. Carefully remove the fish fillets from the pan and set aside.
  • 3 To the reduced wine, add the lemon juice, butter and minced parsley. Whisk until melted and combined; let simmer for one minute.
  • 4 Serve each sole fillet over a bed of Swiss chard and drizzled with the lemon butter sauce. Serve immediately!
See Step By Step

Step By Step  

Lemon Butter-Braised Sole Food

As prepared by Bev Cooks,

You remember the scene in Julia and Julia when Julia and Paul are seated at a restaurant in Paris and the waiter brings them a large copper skillet with that humungo fillet of fish sizzling in it, and Julia coos and leans over for a sniff and breathlessly says, "….butter."


Oh yeah.

And then remember a split second later when the waiter perfectly and delicately dissects the fish away from its bones and places it back on her plate with that rich buttery parsley-y drizzled sauce I AM FREAKING OUT RIGHT NOW FOR IT.

Yeah.

A) How in the name of Tarzan did he do that?

and B) Why isn't it on my tongue right now?

Well, here's the Bev version. It's simple. It's quick. And it has wine and garlic and butter in it.

Yeah.

Ingredients for Lemon Butter-Braised Sole with Swiss Chard

Grab a couple of sole fillets, some swiss chard, some butter (duh), garlic, lemon, some wine (not pictured becauuuuuse, wellllll, yeah), some parsley and a red chile. If you don't have a chile, no sweat. (get it?) Just throw in a pinch of crushed red pepper if you want a little heat.

Sauteing garlic and pepper in olive oil

Start by sautéing the garlic and pepper in some olive oil. Or butter! Shoot, do it.

Chard in pan

Then add your chard to the pan and wilt for a couple of minutes. I actually added a weeee bit of wine to the pan, too. But it's up to you. If you'd rather the wine go into your mouth, I totally get it.

Lemon on top of fillets

Then you'll remove the chard and set it aside. Back in the pan, add the wine! Let it reduce for about a minute. Then, roll up the little sole fillets into bundles and place them in the wine. Layer two lemon slices on top of each fillet and season with salt and pepper. Close the lid for 3 or 4 minutes, and omg.

Whisking in pan

Carefully remove the fish bundles from the pan and set them aside. Then, back in the pan, add the lemon juice aaaaaaand the butter. Yes, baby. And oh! Add the minced parsley. Whisk whisk whisk until it's nice and smooth and velvety and you want to snorkel in it.

Heaven help us all. You'll divide the swiss chard among two plates and top with the flaky fish bundles. THEN, you'll just pour that buttery wine lemony parsley sauce over the dish and proooooobably lose your mind.

Lemon Butter-Braised Sole with Swiss Chard, ready to eat

Yeah, definitely gonna lose it.

Close up of Lemon Butter-Braised Sole with Swiss Chard

And lost.

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Bev only used two tablespoons of butter in this meal, but by aaaaaall means, follow your heart beams and add more if the angels guide you that direction. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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Nutrition Information 
No nutrition information available for this recipe
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