Walnut-Crusted Sole with Swiss Chard and Walnut Sauté

The walnut shows off its versatility in the kitchen, creating a crispy coating on sole fillets and adding a nutty crunch to sautéed Swiss chard. And it all comes together in under twenty minutes.


INGREDIENTS

Walnut-Crusted Sole
¾ cup bread crumbs
Handful walnuts, finely chopped
2 tbsp. finely chopped rosemary
6 sole fillets
¾ cup flour
2 eggs, beaten
Salt and freshly ground pepper, to taste
4 tbsp. olive oil, for frying fish
Lemon wedges, for serving

Swiss Chard and Walnut Sauté
1 large bunch Swiss chard
2 tbsp. extra virgin olive oil
1 garlic clove, chopped
¼ cup chopped walnuts
1 tsp. lemon zest (optional)
2 tsp. walnut oil, for finishing (optional)


PREPARATION

Walnut-Crusted Sole
Prepare the walnut crust by combining bread crumbs, walnuts, rosemary and salt and pepper in shallow bowl or dish.

Dredge sole first in flour, then in beaten eggs and lastly, in bread crumb mixture. Heat oil in a large frying pan over medium heat. When oil is hot, add breaded sole and cook until crust is golden brown and fish is just cooked through, about 3 to 4 minutes per side, depending on thickness of fish. Serve fish with lemon wedges and Swiss Chard and Walnut Sauté.

Swiss Chard and Walnut Sauté
Blanch Swiss chard in boiling salted water, just until wilts, about 1 minute. Drain. Cut into bite size pieces.

Add olive oil to fry pan over medium high heat. Add garlic and walnuts and sauté until garlic softens and is lightly golden, about 1 minute. Add blanched Swiss chard, lemon zest and salt and pepper. Cook until chard is tender and heated through, about 2 minutes. Remove from heat and finish with a drizzle of walnut oil, if desired.



Yield: 4 servings.