Sole Amandine

Sole Amandine (pg 246 Betty Crocker Cookbook, from BYUIS class)

Prep: 15min Bake 2 min

6 servings

A French term, amandine means “garnished with almonds” and is often misspelled as “almondine.” If you own a gratin dish, (a shallow oval-shaped oven proof baking dish), use it to bake this classic dish.

1 ½ lb sole, orange roughy or other delicate to medium-texture fish fillets, about ¾ inch thick

½ cup sliced almonds

¼ cup butter or margarine, softened

2 tablespoons grated lemon peel

½ teaspoon salt

½ teaspoon paprika

2 tablespoons lemon juice

  Heat oven to 375F. Spray 11x7-inch glass baking dish with cooking spray

 Cut fish into 6 serving pieces. Place in baking idsh (if fish has skin, place skin sides down). Tuck under any thin ends for more even cooking.

  In small bowl, mix almonds, butter, lemon peel, salt and paprika; sppon over fish. Sprinkle with lemon juice.

Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

1 serving: CAL 210 (cal from fat 115); FAT 13g (SAT FAT 5g); CHOL 75mg, SODIUM 330mg; CARBS 2g (FIBER 1g); PRO 21g

%Daily Value vit A 6% vit C 2% calc 4% iron 4%

Exchanges: 3 lean meat, 1 fat carb choices 0 

A year later ....exactly :D
We tried this again, only with wild caught cod. We finally gave up on getting sole from our local grocer (diff of CA vs UT) and that's how it just so happened to be one year later. Fun coincidence. Anyway, NOT a big fan of the cod + it had bones in it still. Sole is definitely the way to go (besides, at least in Utah for the 2nd go around, it was $1 cheaper).