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

Ingredients

  • 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

Directions

  • 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.

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 Pairings

Full-Bodied White Wine

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