Sole Almondine Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2-4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2-4 servings


  • 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

Nutritional Facts

4 ounce-weight: 318 calories, 24g fat (10g saturated fat), 146mg cholesterol, 252mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 25g protein.


  1. 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.
  2. 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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Katih65 User ID: 7325114 17623
Reviewed Jul. 4, 2013

"Everyone loved this dish. I can see this becoming one of the family favorites from now on :)"

sfbe50 User ID: 4881927 70711
Reviewed Mar. 9, 2010

"This is excellent! The sole was so buttery that it melted in our mouths! Yumm!!!"

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