Sole Almondine

I love it when I am reminded of recipes past.  One of my friends, Jodi, asked if I had a recipe for classic Fish Almondine (or Amandine as it’s sometimes referred) as she had sampled a delicious Sole Almondine while traveling and wanted to re-create this recipe at home.

I was thrilled to start digging through my mountains of recipes as I haven’t thought about this simple but exquisite fish recipe in years.

Most people will recognize this recipe as Trout Almondine, however, many restaurants today will prepare it with a fresh regional fish.  One of the tastiest fish to use is Dover sole.  Delicate and sweet in flavor, Dover sole lends itself beautifully to this simple method of preparation and pure fresh ingredients.  However, if you’re well stocked in other types of white fish, or your local fish market has a great deal on a regional fish other than Dover sole, feel free to substitute.

Although I have about a half-dozen or so Almondine recipes, I think this recipe is the tastiest.  Fresh, simple and delicious!  Feel free to adjust ingredients and seasonings to suit your family’s tastes.

This dish is fabulous served with a traditional wild rice pilaf, or for a more contemporary side, I like to serve it with a brown rice and herb cous cous, and garlic wilted spinach.  My two Bennett gals love this dish with the Basil Lemon Smashed Potatoes found under “sides” in this blog.

(Thanks Jodi for reminding me of this yummy little dish!)

Keep dinner simple… Enjoy the flavors of life.

Happy Cooking!

Serves 4

Ingredients

1 lb fresh Sole fillets (about 6-8 fillets)

Sea salt and fresh cracked black pepper

All purpose flour for dusting (omit the flour for gluten-free or substitute with gluten-free bread crumbs)

1/4 cup sliced almonds, toasted in a pat of melted butter

1 stick unsalted butter, divided

1 lemon, zested and juiced

2 tablespoons chopped shallots

¼ cup fresh chopped Italian parsley, plus a tablespoon for garnish

Directions

Season the sole with salt and pepper and then lightly dust in the flour.  In a large non stick skillet heat 4 tablespoons butter over medium to medium high heat until frothy and hot.  Pan sear the fish until done and then transfer to a platter and keep warm.

Turning the heat to medium, add the remaining butter to the skillet and add the shallots and parsley and sauté lightly until the shallots are wilted.  Stir the lemon juice and zest.

Pour the sauce over the sole and then sprinkle with the toasted almonds.  Serve immediately.

For a little extra zing, add 1 clove garlic, finely chopped, to the shallot and parsley mixture.