- 1 lemon sole fillet, skin removed, cut in half lengthways
- 1 tbsp olive oil
- 25g/1oz butter
- 25g/1oz flaked almonds
- 25g/1oz breadcrumbs
- 2 tbsp chopped fresh parsley
- salt and freshly ground black pepper
- 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.