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Baked Lemon Sole with Sauteed Swiss Chard

Sunny Anderson
  • 30 minutes
  • Serves 4

INGREDIENTS

4

Lemon sole, fillets

2 cloves

Garlic

1 tsp

Lemon, zest

2

bunches Swiss chard

1/4 cup

Lemon juice

1

Salt and freshly ground black pepper

2 tbsp

Olive oil

1/4 cup

Walnut, halves

4

slices White bread, fresh

4 tbsp

Butter

1/4 cup

Parmesan, grated