Preheat oven to 400 degrees F.
Have on hand pesto. I used a cilantro pesto.
Season fish with salt and pepper. Place 4 fillets in a single layer on a buttered 9 by 12-inch casserole. In a small saucepan melt 4 tablespoons of butter and add the lemon juice. Pour butter mixture over fish, and sprinkle tops with cilantro. Bake uncovered for 15 to 20 minutes.
Meanwhile, add the olive oil to a large skillet over medium heat. Infuse the oil with minced garlic, then add the Swiss chard and saute until wilted, about 2 minutes. Season with salt and pepper, to taste. Serve hot with the sole.
4 lemon sole fillets, rinsed and patted dry
Salt and freshly ground black pepper
4 tablespoons butter.
1/4 cup lemon juice.l
2 cloves garlic, minced
2 bunches Swiss chard, leaves removed and chopped
Add about a tablespoon or more of olive oil in a pan and add some onion as much as you like or as little as you like. I did about a 1/4 cup. Add next about 2-3 stalks of the kale - Yes I said stalks! that you have cut into 1/4 inch bits for two eggs per person. Saute for a few minutes and add a clove of garlic minced. In the meantime you have cut up the other kale and now you will add it to the mixture. Cover and steam for about two minutes and then add a splash of tamari or Bragg's liquid aminos and then add the eggs that you have whipped up with a little bit of milk. Cover once more until the eggs are set and Voila! Delicious!