| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Slivered almonds |
| 1 1/4 |
lb |
Sole fillets |
| 3 |
tb |
Flour |
| 2 |
ts |
Olive oil |
| 1/8 |
ts |
Salt |
|
|
Freshly ground black pepper to taste |
| 1/2 |
c |
Dry white wine |
| 1 1/2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Drained capers |
| 1 |
tb |
Butter or margarine |
INSTRUCTIONS
1. Place the almonds in a small skillet and put on medium heat. Set the
timer for 4 minutes. Remove the pan from the heat and let the nuts
continue to toast in the hot pan; stir occasionally. 2. Dredge the sole in
the flour. In a large nonstick skillet heat 1 teaspoon oil over medium
heat until hot. Cook half of the fish about 2 minutes per side, or until
done. Sprinkle lightly with salt and pepper. Remove from the pan and keep
warm while repeating with the remaining teaspoon oil and fish. 3. Add the
wine to the pan and boil until reduced by half. Add the lemon juice, capers
and butter, stirring until the butter has melted. Pour over the fish and
garnish with the almonds.
A Message from our Provider:
“If you’re too open minded, your brains will fall out”