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Sole Almondine Recipe

This recipe was an experiment and it turned into a great hit. The almonds add so much flavor to the fish.—Marshall Simon, Grand Rapids, Michigan

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2-4 Servings
Prep/Total Time: 20 min.

Ingredients

5 tablespoons butter, divided
1 tablespoon Crisco® Pure Olive Oil
1 pound sole or whitefish fillets
All-purpose flour
1 egg, beaten
1/4 cup slivered almonds, toasted
2 tablespoons lemon juice
1/4 cup dry white wine, optional
Lemon wedges

Directions

In a large skillet, heat 4 tablespoons butter and oil over medium heat. Dip fillets in flour, then in egg. Place in skillet; cook until lightly browned and the fish flakes easily with a fork, about 2 minutes on each side. Transfer to a platter and keep warm.
In the same skillet, melt remaining butter. Add the almonds, lemon juice, and wine if desired; heat through. Pour over fillets and garnish with lemon wedges. Yield: 2-4 servings.

Nutrition Facts: 1 serving (4 ounces) equals 318 calories, 24 g fat (10 g saturated fat), 146 mg cholesterol, 252 mg sodium, 2 g carbohydrate, 1 g fiber, 25 g protein.

Sole Almondine published in Reminisce March/April 1992, p39

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Ingredients