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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 5 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 pound sole or whitefish fillets
  • All-purpose flour
  • 1 large egg, lightly 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.
Nutrition Facts
4 ounce-weight: 318 calories, 24g fat (10g saturated fat), 146mg cholesterol, 252mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 25g protein.

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