•               1/2 cup clarified butter

•               1/2 cup slivered almonds

•               1/2 lemon

•               handful of parsley leaves

•               1/2 cup all-purpose flour

•               kosher salt (to taste)

•               freshly ground black pepper (to taste)

•               1/2 cup milk

•               2 skinned, but not deboned, sole (about 7 ounces/200 grams each)

            Place the flour into a shallow bowl and season it generously with salt and pepper. Don’t be afraid of adding a fair amount of seasoning, as most of it will be left behind. Place the milk into a separate shallow bowl and gather the fish.

            To cook the fish, heat the butter in a large skillet over medium-high heat until it is hot and foaming.

            Dip the sole first in the milk and then dredge it in the flour mixture. Shake off the excess and lay it in the skillet. Turn the heat to medium-low and cook for about 2-3 minutes per side. Gently flip the fish over and cook until done.

            Transfer the fish to a serving plate and squeeze with lemon juice to taste.

            To finish the dish, toss the almonds in the hot butter to warm them through. Then add the parsley, but be careful as it may splatter. Pour the almond, parsley and butter mixture over the fish and serve immediately.

*This is not really a weight-watchers fish recipe. You can use less butter, but let me tell you... the butter makes its so good. Serve over rice with steamed vegetables.

Almond Sole

by Laura C in Rouxbe Recipes

Fresh sole is pan-fried in clarified butter until golden and finished with slivered almonds, parsley and fresh lemon juice.

• Serves: 2 
• Active Time: 15 mins 
• Total Time: 15 mins