1/2 c. flour
1 tsp. salt
3/4 tsp. pepper
3/4 tsp. paprika
4 fillets of sole
1/4 c. salad oil
1/2 tsp. ground ginger
2 tbsp. lemon juice
2 tbsp. brown sugar
4 bananas
1/4 c. slivered toasted almonds
1/2 c. dry sherry

Coat fillets with mixture of flour, salt, pepper, and paprika. Heat oil in large skillet and brown fillets on both sides. Remove to hot platter. In same skillet combine wine, ginger, lemon juice and brown sugar. Peel bananas and cut into halves lengthwise. Simmer in wine sauce for 2 minutes. Place bananas beside fish, spooning sauce over both. Garnish with almonds. Serves 4.