Sole Fillets in an Almond Crust

Ingredients

• 400-450 g frozen sole fillets (one 400 g package or half a 907 g package), thawed and patted dry with a paper towel
• 60 ml (¼ cup) mayonnaise
• 5 ml (1 tsp) paprika
• Salt and pepper to taste
• 80 ml (1/3 cup) breadcrumbs
• 125 ml (½ cup or about ½ 100 g bag) slivered almonds Or 60 ml (¼ cup) of sesame seeds or any other chopped nuts. You may also choose to leave out this ingredient.

Preparation

1. Place oven rack in the top position and preheat the oven to 220 °C (425 °F).
2. Place the sole fillets, patted dry, side by side on a baking sheet covered with parchment paper.
3. In a small bowl, add the mayonnaise, paprika, salt and pepper and mix. 
4. Spread a thin layer of the mayonnaise mixture over each fillet. 
5. In another small bowl, combine the breadcrumbs and almonds. 
6. Press the breadcrumb mixture on top of the fillets with your fingers.
7. Bake for about 10 minutes, depending on the thickness of the fish until the fillets are done and the crust is lightly golden on top.
   
   

Tip: Use the cooking time to prepare your side dishes.