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Title: Sole With Lemon~ Capers & Almonds
Yield: 4 Servings

Ingredients

      2 tb slivered almonds
  1 1/4 lb sole fillets
      3 tb flour
      2 ts olive oil
    1/8 ts salt
      1    freshly ground black pepper
           - to tas; te
    1/2 c  dry white wine
  1 1/2 tb fresh lemon juice
      2 tb drained capers
      1 tb butter or margarine

Instructions

1. Place the almonds in a small skillet and put on medium heat. Set
the timer for 4 minutes. Remove the pan from the heat and let the
nuts continue to toast in the hot pan; stir occasionally. 2. Dredge
the sole in the flour. In a large nonstick skillet heat 1 teaspoon
oil over medium heat until hot. Cook half of the fish about 2
minutes per side, or until done. Sprinkle lightly with salt and
pepper. Remove from the pan and keep warm while repeating with the
remaining teaspoon oil and fish. 3. Add the wine to the pan and boil
until reduced by half. Add the lemon juice, capers and butter,
stirring until the butter has melted. Pour over the fish and garnish
with the almonds.

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