Filet of Sole Almandine

• 1 1/2 Lbs Skinless Sole Fillets
• 2 Tbsp Butter or Margarine, melted
• 1/2 small onion, minced
• 1/4 Tsp Lemon Pepper, to taste
• 1/8 Tsp freshly ground nutmeg
• Coarse salt, to taste
• 1.5 Oz. sherry, vermouth or rum
• 2 Tbsp Butter or Margarine, melted
• 2 Tbsp Slivered Blanched Almonds
• 2 Tbsp Lemon Juice
• Flat leaf parsley to sprinkle before serving

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.

Serves 6