Almond-crusted sole

Recipe

Almond-crusted sole

Photograph by James Baigrie

SERVES 4
TIME 20 minutes

Ingredients
4 Pacific sole fillets (6 oz. each)
About 1/2 tsp. each kosher salt and freshly ground black pepper
3 tsp. olive oil, divided
Fresh lemon wedges
1/2 cup panko (Japanese bread crumbs)
1/2 cup finely grated parmesan cheese
1/3 cup slivered almonds
2 tbsp. minced flat-leaf parsley
1 tsp. finely shredded lemon peel

Directions
1. Preheat oven to 475° with a rack set at the top level. Sprinkle both sides of fillets with a total of 1/2 tsp. each salt and pepper, then set on a baking sheet lined with foil. Brush tops of fillets with 2 tsp. oil and squeeze a little lemon on top.

2. Combine panko, parmesan, nuts, parsley, lemon peel, remaining 1 tsp. oil, and a pinch of salt and pepper. Evenly cover fillets with almond mixture.

Bake until fish is opaque but still moist looking in center (cut to test), 6 to 8 minutes. Serve with more lemon.

PER SERVING 325 cal., 39% (126 cal.) from fat; 39 g protein; 14 g fat (3.4 g sat.); 8 g carbo (1 g fiber); 492 mg sodium; 90 mg chol.

Serve with Chimney Rock "Elevage Blanc" 2007 (Napa Valley)

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