Baked Sole In Almond Sauce Recipe
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 |
Nutrition Facts
Serving size: Complete recipe
Calories 2417 Calories from Fat 1382
% Daily Value*
Total Fat 154 g236.3%
Saturated Fat 64.9 g324.7%
Trans Fat 0 g
Cholesterol 678.2 mg226.1%
Sodium 5281.7 mg220.1%
Total Carbohydrates 126 g41.9%
Dietary Fiber 9.9 g39.8%
Sugars 52.5 g
Protein 148 g295.6%
Vitamin A 51.8% Vitamin C 88.8%
Calcium 92.1% Iron 24.6%
*Based on a 2000 Calorie diet
Directions
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.
Chef
