Monday, October 25, 2010

Spanish Fillet

Given that I pretty much hate fish (and I live in New England, yes, I know), I probably won't be trying this one... but don't let me hold the rest of you back:

Spanish Fillet
Fillets of flounder, sole, turbot (or other white fish)
Toasted Almonds
Green Olives, chopped
1 large onion, chopped
2 stalks celery, chopped
lemon juice

-Saute the onion and celery in butter.
-Add olives and almonds to mixture. Reserve some olives and almonds for topping.
-Roll or stuff the fish fillets with mixture.
-Top with additional almonds and olives.
-Bake at 350 degrees for 30-45 min.

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