Almond-Crusted Sole

• 4 Pacific sole fillets (6 oz. each)
• About 1/2 tsp. kosher salt
• About 1/2 tsp. freshly ground black pepper
• 3 teaspoons olive oil, divided
• Fresh lemon wedges
• 1/2 cup panko (Japanese bread crumbs)
• 1/2 cup finely grated parmesan cheese
• 1/3 cup slivered almonds
• 2 tablespoons minced flat-leaf parsley
• 1 teaspoon finely shredded lemon zest

1. Preheat oven to 475u0b0 with a rack set at the top level. Sprinkle both sides of fillets with 1/2 tsp. each salt and pepper, then set on a baking sheet lined with foil. Brush tops of fillets with 2 tsp. olive oil and squeeze a little lemon on top.
2. Combine panko, parmesan, nuts, parsley, zest, remaining 1 tsp. olive oil, and a pinch of salt and pepper. Evenly cover fillets with almond mixture. Bake until fish is opaque in center, 6 to 8 minutes. Serve with more lemon.
3. Note: Nutritional analysis is per serving.

kosher salt, freshly ground black pepper, olive oil, lemon wedges, parmesan cheese, almonds, flatleaf parsley, lemon zest

Taken from www.myrecipes.com/recipe/almond-crusted-sole (may not work)