Baked Sole Almondine with Lime and Thyme
1/4 cup slivered almonds, toasted
1 pound sole fillets
1/4 cup lime juice
1 tablespoon olive oil
1 teaspoon grated lime peel
2 cloves garlic, peeled and minced
1/2 teaspoon crushed dried thyme
1/4 teaspoon ground black pepper
1/4 cup fresh chopped parsley
Preheat oven to 375°F. Rinse fillets and pat dry. Remove any bones, using
tweezers or pliers, if necessary. Place the fillets in a single layer in a 13x9x2-inch
baking dish. In a bowl whisk together lime juice, oil, lime peel, garlic, thyme
and pepper. Pour evenly over the fish; turning once to coat. Sprinkle with almonds.
Bake, uncovered, 8 to 10 minutes, or until the fish is opaque and flakes easily
with a fork. Top with parsley before serving. Serving Size: 4.