Dilled Sole with Almonds Recipe

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Dilled Sole with Almonds Recipe
Dilled Sole with Almonds Recipe photo by Taste of Home
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Dilled Sole with Almonds Recipe

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3 1
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/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.
Originally published as Dilled Sole with Almonds in Reminisce Extra August 2001, p52

Nutritional Facts

1 each: 346 calories, 19g fat (8g saturated fat), 112mg cholesterol, 578mg sodium, 9g carbohydrate (1g sugars, 2g fiber), 35g protein.

  • 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
  1. In a shallow dish, combine the first three ingredients. Coat both sides of fillets with mixture.
  2. 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.
  3. 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.
Originally published as Dilled Sole with Almonds in Reminisce Extra August 2001, p52

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