Prep 15 mins
Cook 20 mins
This was the first fish I ever cooked that my DH actually liked, rather than just tolerated. It's another one of my favorite "old" recipes that came from who knows where? Any kind of white fish (Sole, Cod, Tilapia) works well. I usually serve this with some kind of rice (maybe pilaf) and broccoli.
- 1 lb fillet of sole
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄4 cup butter, melted and separated
- 1⁄3 cup dry white wine or 1⁄3 cup chicken broth
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1⁄4 cup slivered almonds
- 1 tablespoon lemon juice
- Place fish in a small, greased baking pan and preheat oven to 350 degrees.
- Sprinkle salt and pepper over fish.
- Drizzle with 2 T melted butter.
- Combine soup with wine and stir to a smooth sauce in a small saucepan over low heat until simmering.
- Pour over fish.
- Bake for 20- 25 minutes.
- While fish is baking, saute almonds in remaining 2 T butter for 5 minutes, stirring constantly.
- Add lemon juice to almonds and blend well.
- Remove fish from oven, transfer fish and sauce to a serving platter and pour almonds on top.
Was not a fan of the mushroom addition to this dish, however the fillets baked perfectly tender and the almonds added a delicious taste! I will try this again, by removing the cream of mushroom soup and creating a sauce with a combo of: wine, garlic, and lemon to bake the fillets in.
I liked the white sauce variation. I would only add some seasoned breads crumbs to the top before baking.
Delicious! This is a keeper for sure. There's a lot of yummy gravy left, so do consider serving it with mashed potatoes or rice. I used straight mushroom soup for a non-dairy version, which is also great a way to make it a lighter dish.