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Ingredients:
1 Tbsp. plus 1 tsp.
unsalted butter
1 lb. sole fillets
2 Tbsp. plus 2 tsp. slivered almonds
3/4 tsp. lemon peel, grated
1-1/4 tsp. lemon juice
4 sprigs parsely
3/4 lemon, cut into wedges
Directions:
1.
Heat 2 tsp. butter in
a heavy nonstick skillet over medium heat. Sauté
fillets about 3-5 minutes per side, or until fillets
flake when tested with a fork. Transfer to a platter
and keep warm.
2. To same skillet add remaining butter, almonds,
lemon peel and juice. Saute 1 minute, reducing heat,
if necessary to avoid burning butter.
3. Pour sauce over fillets. Garnish with parsley and
lemon wedges.
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