Baked Sole Almondine with Lime and Thyme

1/4 cup slivered almonds, toasted
1 pound sole fillets
1/4 cup lime juice
1 tablespoon olive oil
1 teaspoon grated lime peel
2 cloves garlic, peeled and minced
1/2 teaspoon crushed dried thyme
1/4 teaspoon ground black pepper
1/4 cup fresh chopped parsley

Preheat oven to 375 degrees. Rinse fillets and pat dry. Remove any bones, using
tweezers or pliers, if necessary. Place the fillets in a single layer in a
13x9x2-inch baking dish. In a bowl whisk together lime juice, oil, lime peel,
garlic, thyme and pepper. Pour evenly over the fish; turning once to coat.
Sprinkle with almonds. Bake, uncovered, 8 to 10 minutes, or until the fish is
opaque and flakes easily with a fork. Top with parsley before serving.
Makes 4 servings.

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