Yaaaay!! The Broncos won the Super Bowl last night. How exciting it was. Hope you all had fun. For me, it’s more about being with friends, eating and drinking and having fun (And watching the commercials.) Yes, I care about the game, (sort of) and I am happy the Broncos won. (I lived in Denver.) However, my knowledge about American football is not very good.
After all of the nachos, wings, chips and other delicious junk food, I’m making something a little more healthy, almond crusted baked sole. I love this fish. It is very delicate, with a mild but tasty flavor. This is a great choice for those that may not love fish, as it is not too “fishy.” This recipe is popular in Spain. There, sole is called “lenguado.” My grandma makes it pretty often.
Ingredients for 4 servings:
- 1 1/2 Ibs sole
- 1/3 heaping cup whole almonds
- 1 T butter
- 1/3 cup flour
- orange slices
- 2 T olive oil
- salt and pepper
Preheat the oven to 270F.
Chop the almonds with a mortar and pestle. I used a mortar and pestle as I wanted bigger almond pieces. You could buy them pre-chopped, or you could use a food processor but be careful not too chop them too finely. Cut some orange slices (about 2 slices per fillet), and set aside.
Dredge the fillets in the flour. On medium heat, melt 1 tablespoon of butter and 2 tablespoons of olive oil. Cook the sole for about 1 minute per side to get some color on the fillet (it will go into the oven). Remove the sole, place on a baking sheet and season with salt and pepper.
Add the chopped almonds to the pan and stir, if the pan is dry and doesn’t have any butter, add a little bit more.
Remove the almonds and add them on top of the fish. Next, add the orange slices to the pan, and let them cook a little (less than a minute.)
Add them on top of the fish as well. Pour any of the buttery juice left in the pan on top of the fish. If there is none, drizzle a very small amount of olive oil over the fish.
Bake the fish in the oven for 3 to 4 minutes.
Easy and healthy. Bon profit!