Recipe: Fillet Almondine
Description: This was the first fish I ever cooked that my DH actually liked, rather than just tolerated. It's another one of my favorite &quot;old&quot; recipes that came from who knows where? Any kind of white fish (Sole, Cod, Tilapia) works well. I usually serve this with some kind of rice (maybe pilaf) and broccoli.
Ingredients: [{"text": "1 lb fillet of sole"}, {"text": "1/4 teaspoon salt"}, {"text": "1/8 teaspoon pepper"}, {"text": "1/4 cup butter, melted and separated"}, {"text": "1/3 cup dry white wine or 1/3 cup chicken broth"}, {"text": "1 (10 3/4 ounce) can cream of mushroom soup"}, {"text": "1/4 cup slivered almonds"}, {"text": "1 tablespoon lemon juice"}]
Instructions: Place fish in a small, greased baking pan and preheat oven to 350 degrees.
Sprinkle salt and pepper over fish.
Drizzle with 2 T melted butter.
Combine soup with wine and stir to a smooth sauce in a small saucepan over low heat until simmering.
Pour over fish.
Bake for 20- 25 minutes.
While fish is baking, saute almonds in remaining 2 T butter for 5 minutes, stirring constantly.
Add lemon juice to almonds and blend well.
Remove fish from oven, transfer fish and sauce to a serving platter and pour almonds on top.
