Fillets of sole with chopped chives
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Blanched almonds |
| ¼ | cup | Flour |
| Olive oil | ||
| 3 | Minced garlic cloves | |
| ½ | cup | Minced onion |
| 2 | pounds | Ripe Italian plum tomatoes, |
| Peeled, seeded & chopped | ||
| ¼ | cup | Chopped Italian parsley |
| Salt & pepper | ||
| ¼ | cup | Chopped fresh basil |
| ¼ | cup | Minced chives |
| Chive sprigs (for garnish) | ||
| 6 | Fillets of sole, cleaned (1 | |
| Lb) | ||
| 2 | Eggs, beaten | |
Directions
In a bowl of a food processor fitted with a metal blade, process almonds & flour until almonds are finely chopped. Remove & reserve.
In a large nonaluminum saute pan, heat ¼ cup olive oil. Add garlic & onion; saute 10 minutes until golden. Add tomatoes & simmer for 5 minutes. Add parsley; simmer 5-10 minutes, until tomatoes are saucelike. Season with salt & pepper, basil & chives. Keep warm over low heat. Season fillets with salt. Dip in beaten eggs, then in reserved almond flour. Shake off excess. Coat a large skillet with olive oil. Saute fillets for 2-3 minutes on each side until golden.
Remove to paper towels to drain. Spoon tomato sauce on plates. Top with fish. Garnish with chive sprigs.
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