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Sole Almondine

 Sole Almondine
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
2-4 ServingsPrep/Total Time: 20 min.


  • 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.
Nutritional 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Sole Almondine (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.