Sole Almondine
Elegant, light, delicious, quick and easy to prepare, this Sole Almondine recipe is a lovely dish you'll be proud to serve to your guests!
Prep Time5 minutes mins
Cook Time3 minutes mins
Passive Time0 minutes mins
Total Time8 minutes mins
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: French, International
Keyword Dinner Party, Elegant Cuisine, Fish & Seafood, Gluten Free, Light Meal, Low Sodium/No Sodium, Quick & Easy
- 4 large sole fillets
- ground Himalayan pink salt, as needed
- freshly ground black pepper, as needed (I always use mixed peppercorns)
- 1/2 tsp. mild paprika, or as needed
- 3 tbsp. freshly squeezed lemon juice, divided tips & tricks
- 1/4 cup sliced almonds tips & tricks
- 3 tbsp. clarified butter, divided tips & tricks
- 2 tbsp. white wine Footnote
- 1 tbsp. fresh dill, chopped tips & tricks
Season the fillets with salt, freshly ground black pepper and mild paprika. Drizzle on about 1 tsp. lemon juice and set aside.
In a small saucepan over medium heat, add almonds and sauté for 5 minutes or until golden; transfer to a small bowl and set aside.
In a large skillet over medium heat, add 1 tbsp. butter and when it’s melted, working in batches, add the fillets. Cook until the fish is golden, about 3 minutes per side. Remove from the skillet and place them on a warmed serving dish.
Return the skillet to the heat and add the remaining butter; add lemon juice. Pour in white wine and add toasted almonds. Toss the sauce in the pan a few times and cook for 45 to 60 seconds; remove from the heat.
Spoon lemon-butter sauce over the fillets and sprinkle with dill. Serve immediately with steamed veggies and Herb & Butter Rice.
Footnote: My preferred wine for this recipe is Pinot Grigio