Baked Lemon Sole With Sauteed Swiss Chard Recipe

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Sunny Anderson on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup grated Parmesan

1 teaspoon lemon zest

2 bunches Swiss chard, leaves removed and chopped

4 lemon sole fillets, rinsed and patted dry

1/4 cup lemon juice 3 tablespoons capers 2 tablespoons olive oil

2 tablespoons olive oil

Salt and freshly ground black pepper

1/4 cup walnut halves

4 tablespoons butter, plus extra for casserole

4 slices fresh white bread, crusts discarded and bread quartered

2 cloves garlic, minced

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