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Almond-crusted Sole

Photo: James Baigrie; Randy Mon
Total time 20 mins
Yield Serves 4
Adding slivered almonds to the crust of this fish dish gives it a rich, unique flavor. Try the coating with other fish for a similar result.


  • 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

Nutrition Information

  • calories 325
  • caloriesfromfat 39 %
  • protein 39 g
  • fat 14 g
  • satfat 3.4 g
  • carbohydrate 8 g
  • fiber 1 g
  • sodium 492 mg
  • cholesterol 90 mg

How to Make It

  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.

  3. Note: Nutritional analysis is per serving.