SOLE ALMONDINE

Sole Almondine image

Provided by Francine Lizotte

Categories Fish

Time 8m

Number Of Ingredients 9

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4 large sole fillets
ground himalayan sea 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
1/4 c sliced almonds
3 Tbsp clarified butter, divided
2 Tbsp white wine
1 Tbsp fresh dill, chopped

Steps:

1. Season fillet with salt, freshly ground black pepper and mild paprika; drizzle about 1 tsp. lemon juice and set aside.
2. In a small sautépan over medium, add almonds and sauté for 5 minutes or until golden; set aside.
3. In a large skillet over medium heat, add 1 tbsp. 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
5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=DS_FjL953yg