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Baked Sole In Almond Sauce

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Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Party

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