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Fillets of Sole with Chopped Chives

3/4 c Blanched almonds
1/4 c Flour
Olive oil
3 Minced garlic cloves
1/2 c Minced onion
2 lb Ripe Italian plum tomatoes, peeled, seeded & chopped
1/4 c Chopped Italian parsley
Salt & pepper
1/4 c Chopped fresh basil
1/4 c Minced chives
Chive sprigs (for garnish)
6 Fillets of sole, cleaned (1 Lb)
2 Eggs, beaten

In a bowl of a food processor fitted with a metal blade, process almonds & flour until almonds are finely chopped. Remove & reserve. In a large nonaluminum saute pan, heat 1/4 cup olive oil. Add garlic & onion; saute 10 minutes until golden. Add tomatoes & simmer for 5 minutes. Add parsley; simmer 5-10 minutes, until tomatoes are saucelike. Season with salt & pepper, basil & chives. Keep warm over low heat. Season fillets with salt. Dip in beaten eggs, then in reserved almond flour. Shake off excess. Coat a large skillet with olive oil. Saute fillets for 2-3 minutes on each side until golden. Remove to paper towels to drain. Spoon tomato sauce on plates. Top with fish. Garnish with chive sprigs.

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