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.
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