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Lemon Butter-Braised Sole with Swiss Chard

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Lemon Butter-Braised Sole with Swiss Chard
  • Prep 15 min
  • Total 30 min
  • Servings 2
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Butter with fish. I MEAN fish with butter! That's it.
by: Bev Cooks
Updated Apr 19, 2017

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

Steps

  • 1
    Heat the oil in a large skillet. Add the garlic and minced red pepper; sauté for 30 seconds.
  • 2
    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.
  • 3
    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.
  • 4
    To the reduced wine, add the lemon juice, butter and minced parsley. Whisk until melted and combined; let simmer for one minute.
  • 5
    Serve each sole fillet over a bed of Swiss chard and drizzled with the lemon butter sauce. Serve immediately!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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