Seafood - Lemon Sole

Sole with lemon, capers and almonds. Serves 4

Ingredients

1 1/4 pounds Sole fillets
2 Tablespoons Slivered almonds
3 Tablespoons Flour
2 teaspoons Olive oil
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1/2 cup Dry white wine
1 1/2 Tablespoons Fresh lemon juice
2 Tablespoons Drained capers
1 Tablespoon margarine

Directions

Place the almonds in a small skillet and put on medium heat. Let toast for 4 minutes. Remove the pan from the heat and let the nuts continue to toast in the hot pan. Stir occasionally.
Cover the sole with the flour. Heat 1 teaspoon of oil in a large skillet over medium heat until hot. Cook half of the fish about 2 minutes per side, or until done. Sprinkle lightly with salt and pepper. Remove from the pan and keep warm while repeating with the remaining teaspoon of oil and fish. Add the wine to the pan and boil until reduced by half. Add lemon juice, capers and butter and stir until the butter has melted. Pour the mixture over the fish and garnish with the almonds.

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