Recipe - Fillets Of Sole With Chopped Chives

Three fourths cup Blanched almonds
One fourth cup Flour
Olive oil
3 Minced garlic cloves
One half cup Minced onion
2 pound Ripe Italian plum tomatoes,
Peeled, seeded & chopped
One fourth cup Chopped Italian parsley
Salt & pepper
One fourth cup Chopped fresh basil
One fourth cup Minced chives
Chive sprigs (for garnish)
6 Fillets of sole, cleaned (1
Lb)
2 Eggs, beaten

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 One fourth cup olive oil. Add garlic
& onion; saute 10 minutes until golden. Add tomatoes & simmer for 5
minutes. Add parsley; simmer 510 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 23 minutes on each side until golden.
Remove to paper towels to drain. Spoon tomato sauce on plates. Top
with fish. Garnish with chive sprigs.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip