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Fillet of Sole In Almond Butter

1/3 cup slivered almonds
1/3 cup butter or margarine
2 Tbsp. lemon juice
2 Tbsp. white cooking wine
1/2 tsp. dill weed or seed
1/2 tsp. salt
1 lb. fresh or frozen Sole, Halibut or Perch Fillets, thawed


In 2 quart (8 x 8) glass baking dish, combine almonds and butter. Cook, uncovered, 5 minutes, or until butter and almonds are golden brown. Stir in lemon juice, cooking wine, dill and salt.

Arrange Fillets in butter mixture, spooning sauce over Fillets. Cook, covered with wax paper or plastic wrap, 5 minutes or until fish flakes easily. Let stand, covered, 2 minutes before serving. If desired, garnish with lemon slices.

4 servings

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