2 tb Slivered almonds

  1 1/4 lb Sole fillets

      3 tb Flour

      2 ts Olive oil

    1/8 ts Salt

           Freshly ground black pepper
           - to taste
    1/2 c  Dry white wine

  1 1/2 tb Fresh lemon juice

      2 tb Drained capers

      1 tb Butter or margarine

  1. Place the almonds in a small skillet and put on medium heat.  Set

  the timer for 4 minutes.  Remove the pan from the heat and let the
  nuts continue to toast in the hot pan; stir occasionally.
  2. Dredge the sole in the flour.  In a large nonstick skillet heat 1

  teaspoon oil over medium heat until hot.  Cook half of the fish about
  2 minutes per side, or until done.  Sprinkle lightly with salt and

  pepper. Remove from the pan and keep warm while repeating with the
  remaining teaspoon oil and fish.
  3. Add the wine to the pan and boil until reduced by half.  Add the

  lemon juice, capers and butter, stirring until the butter has melted.
  Pour over the fish and garnish with the almonds.