4 lg. pieces fillet of sole
1/2 c. galliano liqueur
2/3 c. slivered almonds
1/2 stick butter
1/3 c. chopped parsley

In large skillet melt butter. Add almonds and toss until golden brown. Place fish over almonds. Add galliano and cover. Simmer gently until cooked, about 10 minutes. Garnish with parsley. Serve immediately.