Filet of Sole Almandine
Brush fillets with a mixture of butter or oil, onions, lemon pepper, nutmeg and salt.
Place fish with tissue-like skin side down on a well greased broiler pan. Broil 4 to 5 inches from heat for 10 minutes or until fish flakes easily with fork.
Deglaze broiler pan on stovetop using sherry, vermouth, or rum.
Saute almonds in deglazed pan with remaining butter until golden brown; stir in lemon juice.
Spoon the mixture over fillets; sprinkle with parsley. serve immediately.
Filet of Sole Capri
Flour the sole and dip in egg wash. Saute sole in a good grade of oil. Slice banana lengthwise, dip in flour and egg wash, and saute with the sole. Season with salt and pepper to taste. Sprinkle lemon juice, wine, and water around the edges of the pan. Saute fish until it is done. Remove fish and banana and place on a warm platter. Heat pan juices and pour over the fish. Sprinkle with chopped parsley.