Lemon sole with almond butter sauce

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

Preheat the oven to 200C/400F/Gas 6.
Fold the pieces of lemon sole fillet in half and tuck the ends underneath to form two parcels.
Heat the oil and half the butter in an ovenproof frying pan over a medium heat. Add the fish, folded edges down, and fry for 1-2 minutes, spooning the oil and butter over the top. Transfer to the oven and cook for a further 5-7 minutes, or until the fish is cooked through and opaque.
Return the pan to the hob and add the remaining ingredients. Continue to fry for 2-3 minutes, stirring well, or until the mixture turns golden-brown.
Serve the lemon sole parcels on a plate with the almond sauce spooned over.

2 tbsp chopped fresh parsley

salt and freshly ground black pepper

25g/1oz breadcrumbs

25g/1oz flaked almonds

1 tbsp olive oil

25g/1oz butter

1 lemon sole fillet, skin removed, cut in half lengthways

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