Prep 10 mins
Cook 20 mins
This is from Coastal New England Summertime Cooking by Sherri Eldridge. It's a simple and healthy way to prepare sole. If you use the soy margarine it's dairy free.
- 2 tablespoons slivered almonds
- 1 1⁄2 lbs sole fillets
- 2 teaspoons butter or 2 teaspoons soy margarine
- 1 teaspoon canola oil
- 2 tablespoons white wine
- 1 tablespoon lemon juice
- salt and pepper
- Toast almond slices on cookie sheet in oven until lightly browned.
- Spray large pan with non-stick oil. On medium heat, warm butter and oil.
- Fry sole on both sides. After turning to second side, sprinkle with wine, lemon juice, salt and pepper.
- Spread toasted almond slices on fillets of sole.
This was very very good. I was going to give it only 4 stars but it elicited such rave reviews from my Mum & boyfriend that I upped it to 5. This is a classic French dish and was SO easy it proves that sometimes simple is best. The almonds go SO well with the flavour of the sole. I added a tiny bit of almond oil to the Canola.Do watch the almonds while you're toasting them... It takes no time at all & I had to toast another batch because I walked away for a minute. I'd say skip the toasting for simplicity but that toasted flavour is awesome! All in all a really simple but extremely tasty dish. Served it with rice,dilled carrots and asparagus.
I have a similar recipe posted, only made with trout, so I knew I would enjoy this. Loved the additional flavor of wine and toasting the almonds really does make a difference. Made for a lovely light dinner last night. Thanks for sharing it, Kree.