Prep Time
25 Mins
Yield
Serves 4
Photo: Susie Cushner

How to Make It

Step 1

Heat oven to 350°.

Step 2

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

Step 3

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.

Step 4

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.

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