Sole Almandine

1 1/2 Lbs. / 680 g Skinless Sole Fillets
2 Tbsp. / 30 ml Butter or Margarine, melted or substitute Watkins Original Grapeseed Oil
1 1/4 teas. / 20 ml Watkins Onion Liquid Spice
1/4 teas. / 1.2 ml Watkins Lemon Pepper, to taste
1/8 teas. / 0.6 ml Watkins Nutmeg
Freshly Ground Watkins Sea Salt, to taste
2 Tbsp. / 30 ml Butter or Margarine, melted or substitute Watkins Original Grapeseed Oil
2 Tbsp. / 30 ml Slivered Blanched Almonds
2 Tbsp. / 30 ml Lemon Juice
Watkins Parsley

Brush fillets with a mixture of 2 Tbsp. / 30 ml butter or oil, liquid spice, lemon pepper, nutmeg and salt. Place fish with tissue-like skin side down on a well greased broiler pan. Broil 4 to 5 inches / 10 cm from heat for 10 minutes or until fish flakes easily with fork. Saute almonds in remaining butter until golden brown; stir in lemon juice. Spoon the mixture over fillets; sprinkle with parsley. serve immediately. Makes 6 servings.

Nutritional Information:
Per Serving: Calories-200, Protein-22g, Carbohydrates-1g, Sodium-160mg, Fat-12g, Saturated, Fat, 5g, Cholesterol-75mg, Dietary Fiber-0g

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