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Dilled Sole with Almonds

 Dilled Sole with Almonds
I make this attractive and delicious dish fairly often because I can have it ready in less than half an hour. Served with a fresh vegetable and simple cooked potatoes, we have a healthy meal. The seasonings blend for a nice flavor, and the fish remains moist. -Bonnie Baumgardner, Sylva, North Carolina
2 ServingsPrep/Total Time: 20 min.

Ingredients

  • 2 tablespoons cornmeal
  • 1/4 teaspoon salt
  • 1/8 teaspoon lemon-pepper seasoning
  • 2 sole fillets (12 ounces each)
  • 2 tablespoons butter, divided
  • 1/4 teaspoon dill weed
  • 3 tablespoons slivered almonds
  • Lemon slices, optional

Directions

  • In a shallow dish, combine the first three ingredients. Coat both
  • sides of fillets with mixture.
  • In a large skillet, melt 1 tablespoon butter; stir in the dill. Add
  • fillets; cook for 2-3 minutes on each side or until fish flakes
  • easily with a fork. Remove and keep warm.
  • Add almonds and remaining butter to the skillet; cook and stir for 4
  • minutes or until lightly browned. Sprinkle over fish. Serve with
  • lemon if desired. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 346 calories, 19 g fat (8 g saturated fat), 112 mg cholesterol, 578 mg sodium, 9 g carbohydrate, 2 g fiber, 35 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Dilled Sole with Almonds (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.