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Baked Sole In Almond Sauce

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  Sole fillet 2 Pound
  Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dried leaf oregano 1⁄8 Teaspoon
  Paprika 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs)
  Grated lemon rind 1 Teaspoon
  Lemon juice 2 Tablespoon
  Slivered, blanched almonds 1⁄4 Cup (4 tbs)
  Lemon wedges 6 Medium
  Salt To Taste
  Pepper To Taste

Thaw fish enough to separate fillets and pat them dry with paper towelling.
Sprinkle both sides of fillets generously with salt and pepper and lay them in a buttered large shallow baking pan, about 13 X 9 1/2 x 2 inches.
Heat oven to 400 degrees.
Melt butter in saucepan.
Sprinkle in flour, 1 tsp. salt and 1/8 tsp. pepper and let bubble up.
Remove from heat.
Stir in oregano and paprika.
Add milk all at once.
Stir to blend.
Return to moderate heat and cook and stir until boiling, thick and smooth.
Stir in lemon rind, lemon juice and half of almonds.
Pour over fish.
Cover pan with aluminum foil and bake fish 25 minutes.
Reduce oven temperature to 350 degrees.
Remove foil, sprinkle fish with remaining almonds and continue baking 15 minutes longer or until fish flakes easily with a fork.
Serve immediately.
Pass the lemon wedges.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1963 Calories from Fat 903

% Daily Value*

Total Fat 100 g154.5%

Saturated Fat 41.9 g209.5%

Trans Fat 0 g

Cholesterol 601.6 mg200.5%

Sodium 3264.6 mg136%

Total Carbohydrates 68 g22.7%

Dietary Fiber 9.9 g39.8%

Sugars 26.9 g

Protein 204 g407%

Vitamin A 57.8% Vitamin C 114.5%

Calcium 89.2% Iron 42.8%

*Based on a 2000 Calorie diet

Baked Sole In Almond Sauce Recipe