Dinner Tonight: Sole Amandine

11/6/2011

At some of the best restaurants in the world, the best (and most expensive) dish is the Dover Sole Amandine. Exquisitely delicate and swimming in butter, Dover Sole Amandine is one of those meals that only the finest and most experienced of chefs can turn out. Or so they would have you think. Sue Frankforther makes her own version which she calls "simple but filling." She reduced the amount of butter to make it a little healthier, and she said it is so quick to make, "I can have a meal on the table within 30 minutes of arrival home from work."

Sole Amandine

1½ pounds of sole or cod, ¾ inch thick

½ cup sliced almonds

3 tablespoons butter or margarine, softened

2 tablespoons grated lemon peel

½ teaspoon salt

½ teaspoon paprika

2 tablespoons lemon juice

Preheat oven to 375°. Grease rectangular baking dish, 11x7x1½ inches. Cut fish into 6 serving pieces; place skin-side down in baking dish. Toast almonds in the oven or a medium-hot skillet for about 5 minutes, checking frequently to make sure they do not burn. Combine the almonds with butter, lemon peel, salt, and paprika. Spoon mixture over fish. Sprinkle fish with lemon juice. Bake uncovered 15-20 minutes or until fish flakes easily with a fork.

— Sue Frankforther

Have a dish that is healthy and fast to prepare? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 North Superior St., Toledo, OH 43606.