Sole Almondine

Name: Sole Almondine
Ingredients: 4 sole fillets; 1/2 teaspoon sea salt (or as needed); 1/2 teaspoon black pepper (or as needed); 1/2 teaspoon paprika (or as needed); 3 tablespoons lemon juice, divided; 1/4 cup sliced almonds; 3 tablespoons clarified butter, divided; 2 tablespoons white wine; 1 tablespoon fresh dill, chopped

9 ingredients

4 steps

Ingredients

4 sole fillets
1/2 teaspoon sea salt (or as needed)
1/2 teaspoon black pepper (or as needed)
1/2 teaspoon paprika (or as needed)
3 tablespoons lemon juice, divided
1/4 cup sliced almonds
3 tablespoons clarified butter, divided
2 tablespoons white wine
1 tablespoon fresh dill, chopped

Directions

1

Season fillet with salt, freshly ground black pepper and mild paprika; drizzle about 1 teaspoons lemon juice and set aside.
2

In a small sautepan over medium, add almonds and saute for 5 minutes or until golden; set aside.
3

In a large skillet over medium heat, add 1 tablespoons butter and when melted, working in batches, place fillets. Cook until fish is golden, about 3 minutes per side. Remove from the skillet and place in a warmed serving dish.
4

Return skillet to heat and add the remaining butter and 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. Spoon lemon-butter sauce over fillets and sprinkle with dill. Serve immediately with steamed veggies and rice. Make 4.