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
Total TimePrep/Total Time: 20 min.
- 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
- 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.
Nutrition Facts1 each: 346 calories, 19g fat (8g saturated fat), 112mg cholesterol, 578mg sodium, 9g carbohydrate (1g sugars, 2g fiber), 35g protein.
Originally published as Dilled Sole with Almonds in Reminisce Extra August 2001
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