Orange Lake Amandine
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
almonds
slivered, blanched |
*
|
| ¼ | cup |
butter
or margarine, melted |
|
| 12 | large |
bass fillets
or trout |
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
thyme
to taste |
*
|
| 1 | x |
milk
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| ½ | cup |
vegetable oil
|
|
| 2 | teaspoons |
parsley leaves
chopped |
|
| 1 | wedges |
lemon
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
almonds
slivered, blanched |
*
|
| 59 | ml |
butter
or margarine, melted |
|
| 12 | large |
bass fillets
or trout |
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
thyme
to taste |
*
|
| 1 | x |
milk
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 118 | ml |
vegetable oil
|
|
| 1E+1 | ml |
parsley leaves
chopped |
|
| 1 | wedges |
lemon
optional |
*
|
Directions
Sauté almonds in butter until golden brown; set aside.
Sprinkle fillets with salt, pepper, and thyme; dip in milk, and dredge in flour.
Fry fillets in hot oil over medium heat until golden brown on both sides.
Drain on paper towels. Remove to serving dish; sprinkle with almonds and parsley.
Garnish with lemon wedges, if desired.
