WF Coarse White Pepper
3-4 Tbsp. Flour
2 Tbsp. Olive Oil
4 Tbsp. Salted Butter, room temperature
2 Tbsp. Sliced Almonds
1 lemon, cut in half
1 Tbsp. Italian Parsley, coarsely chopped
LET'S GET COOKING!
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).
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.
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.
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.