Almondine Sole
1 to 2 LBS filet of sole
1 to 2 TBS butter
1 package (2.25 oz.) sliced almonds
Lemon juice
Salt & black pepper to taste
2 TBS fresh parsley, chopped
Rinse the fish under cold water; set aside. In a small cooking pot, combine the butter and sliced almonds. Cook over medium heat, stirring frequently, until almonds are browned and toasted. The almonds can also be toasted by placing them with the butter in a baking dish; either microwave on high for about four minutes or bake at 350-degree F for twenty minutes or just until almonds brown. Set aside.
Layer fish in the baking dish; season with lemon juice, salt, black pepper, Lawry's and parsley. Pour the butter/almond mixture over the fish. Bake covered at 350-degrees F for about thirty to forty-five minutes, or until fish is flaky when pulled by a fork.
Suggestions: Serve Almondine Sole with white rice and steamed asparagus (as pictured above).
*Almondine Sole image (C) Shenanchie.
Recipe featured in the Larkin Community Cookbook.
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