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Sole with Almonds

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Sole with Almonds
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  • Prep 5 min
  • Total 25 min
  • Servings 4
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Dinner's ready in just 25 minutes! Jazz up fish with citrus and crunchy nuts for a super-easy dinner.
By Betty Crocker Kitchens
Updated Jan 28, 2013

Ingredients

  • Vegetable oil for greasing pan
  • 1 pound sole or other lean fish fillets, about 3/4 inch thick
  • 1/3 cup sliced almonds or chopped walnuts
  • 3 tablespoons margarine or butter at room temperature
  • 1 1/2 tablespoons grated lemon peel
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika

Steps

  • 1
    Heat the oven to 375°. Grease bottom of 9-inch square pan with oil.
  • 2
    Cut the fish fillets into 4 serving pieces if needed. Place the pieces, skin sides down, in the greased pan.
  • 3
    Mix the almonds, margarine, lemon peel, lemon juice, salt and paprika. Spoon this mixture over the fish.
  • 4
    Bake uncovered 15 to 20 minutes or until the fish flakes easily with a fork.

Tips from the Betty Crocker Kitchens

  • tip 1
    Test fish for doneness by placing a fork in the thickest part of the fish, then gently twisting the fork. The fish will flake easily when it's done.
  • tip 2
    Grate only the yellow portion, or the "zest," of the lemon peel. The bright yellow peel provides the best flavor without bitterness. Also, grate the lemon peel before you squeeze the lemon for juice.

Nutrition

220 Calories, 14g Total Fat, 21g Protein, 3g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
125
Total Fat
14g
Saturated Fat
2g
Cholesterol
55mg
Sodium
480mg
Total Carbohydrate
3g
Dietary Fiber
1g
Protein
21g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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