Sole Almondine

Sometimes the simplest of meals is the best as was the case with our fish dinner last night. I mean what can be wrong with fish cooked in butter and garnished with toasted almonds, never mind that what you see took a grand total of 10 minutes to put on the plate, from prep to finish.

Perfect for a week night meal or even good enough for company, the sole is dredged in flour, then cooked quickly in a mix of butter and oil. After less than 3 minutes, it's on to a plate. A little more butter hits the pan along with some slivered almonds and a squeeze of lemon and Bob's your Uncle - dinner's ready. It went beautifully on top of some shaved Brussels sprouts that were being steamed while the fish was cooking, the whole thing dusted with a little lemon pepper and coarse sea salt. Dee..licious!

Sole Almondine (from JBug’s Kitchen)                               

6 – 8 ounces of sole, rinsed and dried

All purpose flour for dredging

Salt and pepper

1 tablespoon canola oil

4 tablespoons butter, divided

1/4 cup slivered almonds

Juice of 1/2 lemon

Season fish with salt and pepper, and then dredge in flour, shaking off excess. Heat oil and 1 tablespoon of butter in a heavy skillet over medium high heat. Cook fish, turning once until browned and just cooked through (3 minutes, tops). Remove from skillet and keep warm. Add rest of butter to pan along with almonds and cook 1 minute or until almonds are golden brown. Sprinkle with lemon juice. Pour sauce over fish and serve.  Yields 2 servings.

Brussels sprouts:

Clean sprouts and slice thinly. Sprinkle with salt, place in steamer and cook over boiling water until just tender (about 4 minutes).   Download Sole Almondine

 

 

 

 

Comments

[Nanan]

Well, all I can say to that is a simple - Yum!

[June]

Thanks Lea - mmm butter makes everything better!

[Mags]

Looks simple and delicious. The big guy really eats Brussels sprouts?

[June]

Mags, yes the big guy loves Brussels sprouts - as long as they're not cooked to mush.