Baked Sole In Almond Sauce
|Sole fillet||2 Pound|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Dried leaf oregano||1⁄8 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|
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.
Pass the lemon wedges.