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