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Filet of Sole Cutlets with Lemon-Chard Pesto, Spring Vegetables and Arugula

Filet of Sole Cutlets with Lemon-Chard Pesto, Spring Vegetables and Arugula


  • 1/2 pound Swiss chard or fancy spinach, stemmed and coarsely chopped

  • 3 to 4 tablespoons toasted walnut, hazelnut or almond pieces plus 1/3 cup ground toasted nuts

  • 1/2 cup grated Parmigiano-Reggiano cheese

  • 2 lemons, divided

  • 1 clove garlic, peeled

  • About 1/3 cup EVOO – Extra Virgin Olive Oil

  • Salt and pepper

  • 1 cup breadcrumbs

  • 2 tablespoons finely chopped rosemary and thyme

  • 4 sole filets

  • About 3/4 cup all-purpose flour, for dredging

  • 3 large eggs

  • Safflower or vegetable oil, for frying

  • 2 tablespoons butter

  • 1 bunch pencil-thin asparagus, trimmed of tough ends and sliced on bias into 1 1/2-inch pieces

  • 1 cup shelled peas

  • 1 bunch spring onions, whites and light greens sliced on bias

  • 1 bunch (3 to 4 cups) fancy or baby arugula


Combine chard or spinach in a food processor with toasted nut pieces, cheese, 2 teaspoons lemon zest, juice of 1/2 lemon, garlic, EVOO, salt and pepper. Process into a pesto and remove to serving dish.

In a shallow dish, combine breadcrumbs with the ground nuts, finely chopped herbs, salt and pepper. In a second dish, add flour and season with salt and pepper; in a third dish, whisk up eggs.

Heat a shallow layer of oil in very large skillet over medium to medium-high heat. Dress sole filets first in flour, then egg and then the breadcrumbs, and fry until deep golden. Drain on wire rack.

While the fish cooks, melt butter a large sauté pan over medium heat. When it foams, sauté the asparagus, peas and spring onions to tender-crisp, about 3-5 minutes. Remove vegetables from heat.

Dress arugula with juice of 1/2 lemon and a drizzle of good olive oil. Combine greens with asparagus.  Serve fish topped with pesto, with lemon wedges and vegetables alongside.