Fillet Almondine
Elevate your weeknight dinner with this elegant yet easy-to-make Fillet Almondine recipe! Featuring tender fish fillets like tilapia, sole, or trout, lightly coated in seasoned flour and pan-fried to golden perfection, this dish is a symphony of rich and nutty flavors. The fillets are topped with a luscious brown butter sauce enriched by toasted sliced almonds, a splash of fresh lemon juice, and a sprinkle of vibrant parsley. Ready in just 25 minutes, this restaurant-quality meal is perfect for impressing guests or indulging in a gourmet dining experience at home. Serve with lemon wedges for a bright and tangy finish, and pair it with roasted vegetables or a light salad for a balanced feast. Perfect for lovers of quick, flavorful, and classic seafood recipes, Fillet Almondine will surely become a new favorite!
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Recipe Information
Ingredients
- 4 pieces fish fillets (such as tilapia, sole, or trout)
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 cups sliced almonds
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley (chopped)
- 4 pieces lemon wedges (for serving)
Instructions
Pat the fish fillets dry with paper towels to remove excess moisture.
On a plate, combine the flour, salt, and black pepper. Lightly dredge each fillet in the flour mixture, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter with the olive oil over medium heat until the butter is melted and slightly foamy.
Add the fish fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the fillets from the skillet and place them on a plate. Cover loosely with foil to keep warm.
In the same skillet, reduce heat to medium-low. Add the remaining 4 tablespoons of butter and allow it to melt completely.
Once the butter begins to brown slightly and develop a nutty aroma, add the sliced almonds. Toast the almonds for 2-3 minutes, stirring frequently, until golden and fragrant.
Stir in the lemon juice and chopped parsley, then remove the skillet from the heat.
Spoon the almondine sauce over the cooked fish fillets.
Serve immediately with a lemon wedge on the side for squeezing over the top.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 2605 mg | 113% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 6.3 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 357 mg | 27% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2400 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
