{ dinner tonight } : almond-crusted sole

in honor of a lenten friday (albeit there is only one more after this), i am featuring a simple & delicious seafood recipe. thanks to sunset magazine (via myrecipes) for this great one!

almond crusted sole

time: 20 minutes.
yield : serves 4

4 pacific sole fillets (6 oz. each)
about 1/2 tsp. kosher salt
about 1/2 tsp. freshly ground black pepper
3 teaspoons 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 tablespoons minced flat-leaf parsley
1 teaspoon finely shredded lemon zest


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

2. combine panko, parmesan, nuts, parsley, zest, remaining 1 tsp. olive oil, and a pinch of salt and pepper. evenly cover fillets with almond mixture. bake until fish is opaque in center, 6 to 8 minutes. serve with more lemon.

adeena sussman, sunset, march 2009