Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Slivered almonds - to taste
1 1/4 lb Sole fillets 1/2 c Dry white wine
3 tb Flour 1 1/2 tb Fresh lemon juice
2 ts Olive oil 2 tb Drained capers
1/8 ts Salt 1 tb Butter or margarine
Freshly ground black pepper

1. Place the almonds in a small skillet and put on medium heat. Set
the timer for 4 minutes. Remove the pan from the heat and let the
nuts continue to toast in the hot pan; stir occasionally.

2. Dredge the sole in the flour. In a large nonstick skillet heat 1
teaspoon oil 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 oil and fish.

3. Add the wine to the pan and boil until reduced by half. Add the
lemon juice, capers and butter, stirring until the butter has melted.
Pour over the fish and garnish with the almonds.

Approximate preparation time: 15 minutes

Data per serving: 237 Calories, 28g Protein, 9g Fat, 8g Carbohydrates,
320mg Sodium, 3g Saturated fat, 3g Monounsaturated fat, 1g
Polyunsaturated fat, 76mg Cholesterol.

Adapted from "Short Cuts to Great Cuisine" by Carol Foster. Printed
in the June 1, 1994, issue of The Seattle Times. APB
Submitted By ALAN BURGSTAHLER On 11-01-94

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