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Sole Amandine

1 lb. skinless Sole (Flounder) Fillets
2 Tbsp. margarine, melted
1 Tbsp. lemon juice
1/8 tsp. pepper
1/8 tsp. onion powder
1/8 tsp. nutmeg
1 Tbsp. slivered blanched almonds


Place Fillets in a shallow baking pan that has been sprayed with a non-stick coating. To make sauce, combine margarine, lemon juice and seasonings. Brush fish with sauce. Broil approximately 4 to 6 inches from source of heat for 4 to 6 minutes, or just until fish flakes easily. During last few minutes of cooking, moisten almonds with remaining sauce and spread over fish to brown lightly. Sprinkle with parsley before serving.


4 servings






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