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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sole Amandine

Source: Enlitened Kosher Cooking by Nechama Cohen

A sole fillet prepared with paprika and almonds.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	153.2

Total Carbs	3.1 g

Dietary Fiber	1.1 g

Sugars	0.5 g

Total Fat	4.0 g

Saturated Fat	0.5 g

Unsaturated Fat	1.1 g

Potassium	720.3 mg

Protein	24.8 g

Sodium	111.7 mg

Dietary Exchanges 4.0 Fat, 0.1 Vegetables, 0.1 Fruits, 0.1 Starch, 3.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb sole fillet 1.0
1 tsp canola oil 2.0
2 each medium garlic cloves 1.0
1 tsp dried parsley 1.0
1 tbsp paprika 1.0
1 pinch salt and pepper 0.25
0 1/4 cup slivered almonds 1.0
1 each medium lemons 1.0
1 each parsley sprigs

Directions

Preheat oven to 375 degrees F. Put sole in a glass baking dish and rub with mixture of oil and seasonings.
Bake covered for 10 minutes.
Prepare the almonds by spraying a non-stick skillet with non-stick cooking spray. Spray the contents and roast over low-medium heat until golden. Toss occasionally to prevent scorching.
Sprinkle almonds over fish. Bake uncovered for an additional 5-7 minutes.
Garnish with lemon and parsley.