Lemon Almond Sole


1/2 cup flour
1 tsp coarse salt
1/2 tsp freshly ground pepper
2 sole fillets (or tilapia)
2 Tbsp unsalted butter
2 Tbsp olive oil
2 Tbsp sliced almonds
1/2 tsp dried parsley


Finely chopped zest and juice from 1 lemon, plus wedges for garnish.
Combine flour, salt and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess. Melt butter with oil in a saute pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2-3 minutes per side. Transfer each fillet to a serving place. Add almonds, parsley, zest and 2 Tbsp juice to pan. Spoon over fillets, and serve with lemon wedges. (I serve over white rice)

~ Recipe submitted by Elke Probkevitz of “Take Home Chef”

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