3 tbsp. sliced almonds
1 lb. fresh sole fillets
2 tbsp. all purpose flour
1 tbsp. sliced scallions
Dash ground black pepper
1 tbsp. butter
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 3 minutes on each side. Remove from skillet to a serving dish. Return almonds to skillet with scallions; stir until warm. Spoon over fillets and sprinkle with lemon juice; serve immediately. Makes 4 servings.