Cornmeal Crusted Sole over Braised Greens

Difficulty:

3/5

Serves:

4 PEOPLE

Cornmeal Crusted Sole over Braised Greens

This dish features tender sole filets coated in a spiced cornmeal crust, baked to golden perfection for a crisp exterior and delicate, flaky interior. Served over braised Swiss chard finished with a touch of cream, the greens add a rich, slightly earthy contrast to the light, flavorful fish. Distinctive for its combination of texture—crispy crust with buttery, tender fish—and the balance of subtle spices and creamy greens, it’s an elegant yet approachable seafood dish.

Ingredients:

4 small sole filets, skinless
1 1/2 (198 g) cups cornmeal
1/4 cup (56 g) plus 1 tbsp (14 g) room temperature butter, divided
1 tsp (2 g) paprika
1 tsp (2 g) onion powder
1/2 tsp (1 g) ground cumin
1 yellow onion, peeled and chopped
3 garlic cloves, minced
1 bunch Swiss chard, cut into 1-inch strips
2 tbsp (30 ml) olive oil
1/4 cup (59 ml) water
1/4 cup (59 ml) 35% cream
Salt and pepper to taste
1 lemon, cut into wedges

Method:

Pre-heat oven to 400 F (204 C).

Pulse cornmeal in a spice grinder or food processor so it is fine ground. In a mixing bowl, combine cornmeal, ¼ cup room temperature butter, paprika, onion powder, cumin, salt, and pepper.

Place sole filets on a baking sheet with parchment paper and season with salt and pepper. Spread cornmeal mixture evenly over the sole. Place baking sheet in the oven and bake for 12 minutes, or until fish is firm and crust is golden brown. Remove and let rest for 3 minutes.

Meanwhile, heat a medium skillet over medium-high heat with oil and 1 tbsp butter. Add onion and garlic and cook for 3 minutes. Add chopped Swiss chard, stir, and cook for another 3 minutes. Add water and let steam for 1 minute. Add cream and reduce heat to medium. Cook until cream has reduced by half. Season with salt and pepper and serve topped with sole.