FEBRUARY is 'HEART MONTH' ~ HEALTHY 'SIMPLE ONE PLATE SUPPER': BAKED ALMOND LEMON SOLE with GRAPES & STEAMED LEMON BRUSSELS SPROUTS

"Write it on your heart that every day is the best day in the year."

~  Ralph Waldo Emerson

Bleeding Heart (Dicentra spectacles 'Gold Heart')

BAKED ALMOND LEMON SOLE with GRAPES

(recipe compliments of All-Fish-Seafood-Recipes.com who stated recipe was created by King of England - Edward VII)

6  sole fillets, (about 6-oz. each) skinned

2  Tbsp. butter

1/2  cup slivered almonds

Juice of 1/2 lemon

1  cup seedless green grapes

1/4  cup freshly finely chopped parsley

1/2  cup dry white wine, sherry, or Marsala

coarse salt & freshly ground pepper to taste

• Preheat oven to 400º.
• Arrange fish fillets into a shallow baking dish. Sprinkle with coarse salt & freshly ground pepper. Dot with butter bits.
• Combine slivered almonds, lemon juice, green grapes and chopped parsley. Spread mixture all over fillets. Pour in dry white wine, sherry or Marsala. 
• Bake uncovered in preheated oven for 15 minutes our until just tender.

STEAMED LEMON BRUSSELS SPROUTS

 2  lbs. trimmed brussels sprouts

Lemon

coarse salt & freshly ground pepper

Fit a large pot with a steamer insert; fill with water to bottom of insert. Cover and bring to boil. Add Brussels sprouts and steam until bright green and just tender, 6-8 minutes. Transfer to serving bowl and season with salt and pepper.