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Fillet of Sole Almondine

3 Tbsp. sliced almonds
1 lb. fresh Sole Fillets
2 Tbsp. all purpose flour
Dash ground black pepper
1 Tbsp. sweet unsalted margarine
1 Tbsp. sliced scallions
1 Tbsp. lemon juice


In large skillet, toast almonds over low heat. Remove from skillet; set aside. Cut Fillets in half lengthwise. Combine flour and pepper; coat Fillets with mixture. Melt margarine in skillet over medium heat. Saute Fillets until golden, turning once, about 2 to 3 minutes on each side. Remove from skillet to a warm platter. Return almonds to skillet with scallions; toss and stir until warm. Spoon over Fillets and sprinkle with lemon juice. Garnish with parsley and lemon wedges if desired; serve immediately.


Makes 4 servings






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