What’s behind James Beard’s Walnut-Breaded Filet of Sole? Well, it’s exactly what it sounds like: sole covered with a crust of crushed walnuts. As simple as that! We’re serving it with a Dijon grape tomato salad, lemon aioli and roasted baby redskin potatoes. We think you’ll like it — layers of light, airy, crispy, crunchy fish, contrasted with the creamy tartness of the aioli, the slightly spicy vinaigrette of the tomatoes and the earthy flavor of the potatoes. If you think it looks good, just taste it!