 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
I make this attractive and delicious dish fairly often because I can have it ready in less than half an hour. Served with a fresh vegetable and simple cooked potatoes, we have a healthy meal. The seasonings blend for a nice flavor, and the fish remains moist. -Bonnie Baumgardner, Sylva, North Carolina Ingredients:
2 tablespoons cornmeal |
1/4 teaspoon salt |
1/8 teaspoon lemon-pepper seasoning |
2 sole fillets (12 ounces each) |
2 tablespoons butter, divided |
1/4 teaspoon dill weed |
3 tablespoons slivered almonds |
lemon slices, optional |
Directions:
1. In a shallow dish, combine the first three ingredients. Coat both sides of fillets with mixture.
2. In a large skillet, melt 1 tablespoon butter; stir in the dill. Add fillets; cook for 2-3 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
3. Add almonds and remaining butter to the skillet; cook and stir for 4 minutes or until lightly browned. Sprinkle over fish. Serve with lemon if desired. Yield: 2 servings.
|
|