Ingredients

1 filet sole

Melted butter

Sweet paprika

Just-ripe banana (green tips)

Fresh lemon juice

1 Tablespoon butter

2 ounces Bols banana liqueur

Sliced almonds, toasted

Approximately 1 teaspoon fresh parsley

Sole: Place sole on baking sheet and coat completely with a thin mask of melted butter blended with a dash of sweet paprika. Bake until the fish is completely done (Note: fish is completely done when it is no longer opaque. It must be slightly springy to the touch.) Do not cook until it is hard. When done, place on a platter and top with Plantation.

Plantation: Peel green-tip banana and cut in half lengthwise. Drizzle with fresh lemon juice to coat completely and avoid discoloration. Heat pan over high heat. When pan is hot, add 1 Tablespoon butter. When butter bubbles, add the banana, cut side down, to the pan. Cook quickly, giving a golden color to the cut side of the banana. Turn and immediately add banana liqueur to the pan. Remove banana from pan and place cut side up on either side of the sole. Reduce the pan juices to approximately 1 ounce, then pour over sole.

Top sole with toasted sliced almonds and fresh parsley.

Note: Sole Plantation does not use a lemon wrap as a garnish.

Serves: 1

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• Eagles Mere Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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