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Hazelnut Fish Saute

1/4 c Flour
1 ts Paprika
1 ts Salt
1/4 ts Pepper
2 lb Fillets of sole
3/4 c Butter or margarine
1 c Thinly sliced hazelnuts (4 oz.)
1/4 c Lemon juice
1/4 c Chopped parsley


Combine flour, paprika, salt and pepper. Coat fillets with seasoned flour. In large skillet, sauté fillets in 1/2 cup butter, using butter as needed. Remove fish; keep warm. Add 1/4 cup butter and the hazelnuts to skillet; sauté until lightly browned. Stir in lemon juice and parsley. Heat to serving temperature and pour over fish.


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