Sole with Almond and Wine Sauce
Photo: Susie Cushner
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Amount per serving
- Calcium: 58mg
- Calories: 529
- Calories from fat: 0%
- Carbohydrate: 20g
- Cholesterol: 129mg
- Fat: 28g
- Fiber: 2g
- Iron: 2mg
- Protein: 42mg
- Saturated fat: 8g
- Sodium: 751mg
- 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
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- 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.
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