| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Eggs | Italian | Seafood | 1 | Servings |
INGREDIENTS
| 3/4 | c | Blanched almonds |
| 1/4 | c | Flour |
| Olive oil | ||
| 3 | Minced garlic cloves | |
| 1/2 | c | Minced onion |
| 2 | lb | Ripe Italian plum tomatoes, |
| Peeled, seeded & chopped | ||
| 1/4 | c | Chopped Italian parsley |
| Salt & pepper | ||
| 1/4 | c | Chopped fresh basil |
| 1/4 | c | Minced chives |
| Chive sprigs (for garnish) | ||
| 6 | Fillets of sole, cleaned (1 | |
| Lb) | ||
| 2 | Eggs, beaten |
INSTRUCTIONS
In a bowl of a food processor fitted with a metal blade, process almonds & flour until almonds are finely chopped. Remove & reserve. In a large nonaluminum saute pan, heat 1/4 cup olive oil. Add garlic & onion; saute 10 minutes until golden. Add tomatoes & simmer for 5 minutes. Add parsley; simmer 5-10 minutes, until tomatoes are saucelike. Season with salt & pepper, basil & chives. Keep warm over low heat. Season fillets with salt. Dip in beaten eggs, then in reserved almond flour. Shake off excess. Coat a large skillet with olive oil. Saute fillets for 2-3 minutes on each side until golden. Remove to paper towels to drain. Spoon tomato sauce on plates. Top with fish. Garnish with chive sprigs. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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