Ingredients

• 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

Directions

• 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.