Sole with lemon, capers and almonds

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Slivered almonds
1¼ pounds Sole fillets
3 tablespoons Flour
2 teaspoons Olive oil
⅛ teaspoon Salt
Freshly ground black pepper to taste
½ cup Dry white wine
1½ tablespoon Fresh lemon juice
2 tablespoons Drained capers
1 tablespoon Butter or margarine

Directions

1. Place the almonds in a small skillet and put on medium heat. Set the timer for 4 minutes. Remove the pan from the heat and let the nuts continue to toast in the hot pan; stir occasionally.

2. Dredge the sole in the flour. In a large nonstick skillet heat 1 teaspoon oil over medium heat until hot. Cook half of the fish about 2 minutes per side, or until done. Sprinkle lightly with salt and pepper. Remove from the pan and keep warm while repeating with the remaining teaspoon oil and fish.

3. Add the wine to the pan and boil until reduced by half. Add the lemon juice, capers and butter, stirring until the butter has melted.

Pour over the fish and garnish with the almonds.

Approximate preparation time: 15 minutes Data per serving: 237 Calories, 28g Protein, 9g Fat, 8g Carbohydrates, 320mg Sodium, 3g Saturated fat, 3g Monounsaturated fat, 1g Polyunsaturated fat, 76mg Cholesterol.

Adapted from "Short Cuts to Great Cuisine" by Carol Foster. Printed in the June 1, 1994, issue of The Seattle Times. APB Submitted By ALAN BURGSTAHLER On 11-01-94

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