toodle.

Lemon Sole with Almond Butter Sauce

Lemon sole fillets folded into parcels, oven-baked, and topped with a golden almond, herb, and butter sauce.

QuickFishSeafoodAlmondsLemon Sole

Estimated Nutrition

Per Serving Total
Calories 612.4 kcals 612.4 kcals
Carbohydrates 21.5 grams 21.5 grams
Fat 42.8 grams 42.8 grams
Protein 36.2 grams 36.2 grams
Cook Time
12 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
25
g
Butter
divided in half
GrainsCereals
25
g
Breadcrumbs
dry
NutsSeeds
25
g
Almonds
flaked
30
ml
Parsley
2 tablespoons, fresh, chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
1 tablespoon
Seafood
1
piece
Lemon Sole Fillet
skin removed, cut in half lengthways

Steps

  • Preheat the oven to 200°C.
  • Fold the fish fillets in half to form parcels.
  • Heat oil and 12.5g of butter in an ovenproof pan.
  • Fry the fish for 2 minutes while basting with fats.
  • Bake in the oven for 7 minutes until opaque.
  • Add 12.5g of butter, almonds, breadcrumbs, and parsley to the pan.
  • Fry on the hob for 3 minutes until golden brown.
  • Serve fish with the almond sauce spooned over.