3/4 c  Blanched almonds
1/4 c  Flour
Olive oil
3    Minced garlic cloves
1/2 c  Minced onion
2 lb Ripe Italian plum tomatoes,
Peeled, seeded & chopped
1/4 c  Chopped Italian parsley
Salt & pepper
1/4 c  Chopped fresh basil
1/4 c  Minced chives
Chive sprigs (for garnish)
6    Fillets of sole, cleaned (1
Lb)
2    Eggs, beaten

In a bowl of a food processor fitted with a metal blade, process
almonds & flour until almonds are finely chopped. Remove & reserve.
In a large nonaluminum saute pan, heat 1/4 cup olive oil. Add garlic
& onion; saute 10 minutes until golden. Add tomatoes & simmer for 5
minutes. Add parsley; simmer 5-10 minutes, until tomatoes are
saucelike. Season with salt & pepper, basil & chives. Keep warm over
low heat. Season fillets with salt. Dip in beaten eggs, then in
reserved almond flour. Shake off excess. Coat a large skillet with
olive oil. Saute fillets for 2-3 minutes on each side until golden.
Remove to paper towels to drain. Spoon tomato sauce on plates. Top
with fish. Garnish with chive sprigs.