A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Baked Sole Almondine with Lime and Thyme
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- #57829
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
1/4 cup slivered almonds, toasted
1 pound sole fillets
1/4 cup lime juice
1 tablespoon olive oil
1 teaspoon grated lime peel
2 cloves garlic, peeled and minced
1/2 teaspoon crushed dried thyme
1/4 teaspoon ground black pepper
1/4 cup fresh chopped parsley
directions
Preheat oven to 375 degrees F.
Rinse fillets and pat dry. Remove any bones, using tweezers or pliers, if necessary. Place the fillets in a single layer in a 13x9x2-inch baking dish.
In a bowl whisk together lime juice, oil, lime peel, garlic, thyme and pepper. Pour evenly over the fish, turning once to coat.
Sprinkle with almonds. Bake, uncovered, 8 to 10 minutes, or until the fish is opaque and flakes easily with a fork. Top with parsley before serving.
added by
HappyCook80
nutrition data
195 calories, 10 grams fat, 4 grams carbohydrates, 24 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
September 14, 2016
Loved it! A new twist on an old recipe. Easy to prepare and ready in no time. A great weekday recipe.
July 14, 2008
I don't care for fish but this was the best recipe I've ever tasted. I'll make this again and again. Thanks cdkitchen.
April 7, 2008
I let the filets marinate in the sauce before cooking for about 15 min. It was delicious - fresh and citrusy! Thanks