Best Sole With Almonds Recipes

SOLE ALMONDINE image

Provided by CLUBFOODY

Time 11m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

Season fillet with salt, freshly ground black pepper and mild paprika; drizzle about 1 teaspoons lemon juice and set aside.
In a small sautépan over medium, add almonds and sauté for 5 minutes or until golden; set aside.
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.
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.

Nutrition Facts : Calories 233.5, Fat 14.7, SaturatedFat 6.4, Cholesterol 96.2, Sodium 775.2, Carbohydrate 2.6, Fiber 0.9, Sugar 0.6, Protein 21.7

Sole with Almonds image

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 8

Vegetable oil for greasing pan
1 pound sole or other lean fish fillets, about 3/4 inch thick
1/3 cup sliced almonds or chopped walnuts
3 tablespoons margarine or butter at room temperature
1 1/2 tablespoons grated lemon peel
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon paprika

Steps:

Heat the oven to 375°. Grease bottom of 9-inch square pan with oil.
Cut the fish fillets into 4 serving pieces if needed. Place the pieces, skin sides down, in the greased pan.
Mix the almonds, margarine, lemon peel, lemon juice, salt and paprika. Spoon this mixture over the fish.
Bake uncovered 15 to 20 minutes or until the fish flakes easily with a fork.

Nutrition Facts : Calories 220, Carbohydrate 3 g, Cholesterol 55 mg, Fiber 1 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 480 mg

Sole Almondine image

Provided by Tyler Florence

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 cups blanched slivered almonds
Kosher salt
Extra-virgin olive oil
4 tablespoons unsalted butter
2 cups all-purpose flour
Freshly ground black pepper
4 eggs
1 cup milk
4 cleaned sole fillets (6 ounces each)
1 large or 3 small shallots, finely chopped
1 cup white wine
1 lemon, juiced
1/4 chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.

Sole Almondine image

Provided by Francine Lizotte

Categories Fish

Time 8m

Number Of Ingredients 9

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