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Filet of Sole with Sherry and Almonds

1/2 c. butter
2/3 c. slivered blanched almonds
1/4 c. sherry
1/4 c. lemon juice
1 Tbsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 lb. fillet of sole or flounder

Preheat oven to 325 degrees. In skillet or wok add butter and sauté almonds until very lightly toasted. Remove almonds with slotted spoon and set aside. Put sherry, lemon juice, dill, salt and pepper in pan or wok and stir to blend. Place fish in sauce, spoon mixture over fish. Reduce heat to 225 degrees. Cover and poach 6 to 7 minutes until fish flakes. After 3 minutes, spoon more sauce over and add almonds. 

http://www.nancyskitchen.com 


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