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Recipe: Sole Amandine

  • Prep time: 10 minutes
  • Cook time: 7-9 minutes

Serves 2



  1. Using a paper towel, pat dry fish and season with salt and pepper. Dredge with flour. (Optional: Remove head if desired using a sharp knife).

  2. In a small mixing bowl, mix 3 tbsp. butter with juice of ½ lemon and parsley. Cut other half of lemon in slices or wedges to serve as garnish.

  3. Heat remaining 1 tbsp. of butter and olive oil on medium low in a large sauce pan. Sauté the almonds until golden and remove with a slotted spoon to a paper towel. Increase heat to medium high. Place the sole in the pan, dark-skin-side first. Cook for 3-4 minutes and using a long spatula, flip to the other side. Continue cooking for 2-3 minutes. Remove soles and place on a platter. Add flavored butter to pan and whisk until slightly melted.

  4. Using the back of a spoon or an edge of a knife, peel the skin of the whole fish on both sides. Serve with some flavored butter, toasted almonds and lemon slices or wedges.

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