Sole with Almond and Wine Sauce

Sole with Almond and Wine Sauce Recipe
Photo: Susie Cushner

Yield:

Serves 4

Recipe from

Real Simple

Recipe Time

Prep: 25 Minutes

Nutritional Information

Calcium 58 mg
Calories 529
Caloriesfromfat 0 %
Carbohydrate 20 g
Cholesterol 129 mg
Fat 28 g
Fiber 2 g
Iron 2 mg
Protein 42 mg
Satfat 8 g
Sodium 751 mg

Ingredients

1/4 cup sliced almonds, toasted
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground pepper
2 pounds sole or flounder fillets
1/4 cup olive oil
3/4 cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons unsalted butter, chilled and cut into small pieces

Preparation

Heat oven to 350°.

Place the sliced almonds on a baking sheet and toast in the oven for 6 to 7 minutes, or until lightly browned.

In a shallow pan, combine the flour, salt, and pepper. Lightly dredge the fish fillets in the flour mixture and set aside. In a large nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Leaving enough room to turn the fillets, brown them until golden, about 1 to 2 minutes per side. Transfer the fish to a plate and cover with foil to keep warm. Repeat until all the fish is cooked, using the remaining oil if necessary.

Increase the heat to high and add the wine, parsley, and almonds. Bring to a boil and cook for 1 minute. Turn off the heat and add the butter. Stir with a wooden spoon until all the butter melts and the sauce slightly thickens. Adjust the seasoning, if necessary, with salt and pepper. Serve the sauce over the fish.

Note:

Rori Spinelli-Trovato,

March 2001
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