Tuesday, May 18, 2010

Fillet of Sole

1 /4 cup sliced almonds
1 /4 cup butter or margarine
2 tbsp. lemon juice
2 tbsp. white cooking wine
1 /2 tsp. dillweed
1 /2 tsp. salt
1 pound filet of sole or other white fish - fresh or frozen (thawed)

Microwave almonds and butter in 2 qt. dish on HIGH for 5-6 minutes, or until almonds are slightly toasted; stir halfway through. Stir in lemon juice, wine, dillweed and salt. Arrange fish in butter mixture, turning to coat well. Cover with plastic wrap. Microwave on HIGH for 5-6 minutes, or until fish flakes easily. Let stand covered for 2 minutes.

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