- 5 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 pound sole or whitefish fillets
- All-purpose flour
- 1 egg, lightly beaten
- 1/4 cup slivered almonds, toasted
- 2 tablespoons lemon juice
- 1/4 cup dry white wine, optional
- Lemon wedges
- 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.
Originally published as Sole Almondine in Reminisce March/April 1992, p39
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Sole Almondine(2)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review