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Photo: James Baigrie; Randy Mon Photo by: Photo: James Baigrie; Randy Mon

Almond-crusted Sole

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.

Sunset MARCH 2009

  • Yield: Serves 4
  • Total: 20 Minutes


  • 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


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.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 39%
  • Protein: 39g
  • Fat: 14g
  • Saturated fat: 3.4g
  • Carbohydrate: 8g
  • Fiber: 1g
  • Sodium: 492mg
  • Cholesterol: 90mg

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Almond-crusted Sole Recipe