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By: Grace B.
| Description: | ||
| Time: | 30 min (10 min to prepare, 20 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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4 each sole or haddock fillets, salt and pepper 2 tablespoon freshly squeezed Sunkist® lemon juice, fine dry bread crumbs (seasoned or plain) 2 tablespoon butter or margarine 2 tablespoon Vegetable oil 0.333333 cups light cream or half-and-half 1 teaspoon freshly grated Sunkist® lemon peel 1 each avocado, sliced, whole or chopped salted cashews, Sunkist® lemon half-cartwheel slices, parsley sprigs |
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| Directions: | ||
| Sprinkle the fillets with salt, pepper, and 1 tablespoon of the lemon juice; let stand for 5 to 10 minutes. Coat the fillets with bread crumbs. In a large skillet, heat the butter and oil; sauté the fillets for 3 to 4 minutes on each side, or until lightly browned and fish flakes easily with a fork. Remove the fish to a serving dish; sprinkle with the remaining 1 tablespoon of lemon juice. Keep warm. Add cream and lemon peel to the pan drippings. Bring to a boil, stirring constantly, until slightly thickened; spoon sauce over fish. Top with avocado slices and cashews. Garnish with lemon half-cartwheel slices and parsley sprigs. |
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| Notes: | ||
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