3 tbsp. sliced almonds
1 lb. fresh sole fillets
2 tbsp. all purpose flour
Dash ground black pepper
1 tbsp. sweet unsalted butter
1 tbsp. sliced scallions
1 tbsp. lemon juice

In large skillet, toast almonds over low heat. Remove from skillet; set aside. Cut fillets in half lengthwise. Combine flour and pepper; coat fillets with mixture. Melt butter in skillet over medium heat. Saute fillets until golden, turning once, about 2 to 3 minutes on each side. Remove from skillet to a warm platter. Return almonds to skillet with scallions; toss and stir until warm. Spoon over fillets and sprinkle with lemon juice. Garnish with parsley and lemon wedges if desired; serve immediately. Makes 4 servings.