Fillet Almondine
"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."
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
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. -
Husband and I really enjoyed this. Fish looked underdone in soup (mushy) but it wasn't, it was done just perfect. Very easy to make, and easy ingredients to have on hand.
RECIPE SUBMITTED BY
Kendra*
Redmond, WA
<p>Although I currently live just outside St. Louis, this was the 20th move my husband and I made in the 28 years (at the time of our move) of our marriage. Most of those moves occurred in my husband's 25 year career as a pilot in the Air Force. When he retired 7 years ago, he went to work for Boeing and we both thought we'd go back to Seattle and never move again. Boy were we wrong! But our eventual goal is to end up back in the northwest. I love to read, quilt, and collect cookbooks and recipes. Have I found the right website or what? Pet peeves include people who give low ratings but don't say why and people who rate recipes they haven't tried. <br />EDITED TO ADD ON Jan. 27, 2007: Well we're here! We made it back to Seattle after what I call The Move From H---! We had major problems on both ends of the move, but the worst things happened here. Less than two weeks after we moved into our new house in Bellevue, a storm blew through and sent two tree limbs through the roof! Our power was off for almost a week, so we ended up moving back into the hotel we thought we had left behind. But we're back in our house now and slowly but surely, it's beginning to feel like home. And on the sunny, warm days, we remember exactly why we've always loved Seattle so much! Our favorite restaurant (Jake O'Shaunesey's) is gone, so we'll have to spend lots of time eating out in search of a new one!</p>
