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Macadamia parmesan sole.

Macadamia Parmesan Sole

Nuts and cheese make a crusty coat.

2 large eggs

3/4 cup grated parmesan cheese

2 tablespoons all-purpose flour

4 sole fillets (4 to 6 oz. each)

3 tablespoons salad oil

3 tablespoons butter or margarine

1/2 cup finely chopped salted

roasted macadamia nuts

Watercress or parsley sprigs

Lemon halves

Heat oven to 425|. Put a 10- by 15-inch baking pan in oven to heat.

In a 9- or 10-inch pie pan, beat eggs to blend. On a piece of waxed paper, mix cheese and flour. Dip fish in egg to coat, drain off excess, and coat in cheese mixture. Set fish in a single layer on waxed paper.

Remove heated pan from oven; add oil and butter and swirl until butter melts. Lay a piece of fish in pan; turn to coat with butter. Repeat with remaining fish, setting slightly apart in pan. Sprinkle fish evenly with nuts.

Bake, uncovered, in the 425| oven until fish is opaque in thickest part (cut to test), 7 to 10 minutes. With a wide spatula, transfer fish to serving platter. Garnish with watercress and lemon. Makes 4 servings.--Moiree van Westen, Bellingham, Wash.

Photo: Oven-fried sole fillets are coated with grated cheese and crisp macadamia nuts
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Feb 1, 1986
Words:209
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