Fish Amandine
Delight your taste buds with the timeless elegance of Fish Amandine, a classic French-inspired dish featuring tender fish fillets like sole, trout, or tilapia, delicately pan-fried to golden perfection. This quick and easy recipe pairs crispy, flaky fish with a luscious browned butter sauce studded with toasted almonds for a rich, nutty flavor. Finished with a bright splash of fresh lemon juice and a sprinkle of parsley, Fish Amandine is as visually stunning as it is delicious. Perfect for weeknight dinners or special occasions, this 25-minute recipe brings gourmet flair to your table with minimal prep. Serve it with steamed vegetables, buttery potatoes, or a crisp salad for an elegant meal sure to impress.
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Recipe Information
Ingredients
- 4 pieces Fish fillets (such as sole, trout, or tilapia)
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 tablespoons Unsalted butter
- 2 tablespoons Vegetable oil
- 0.5 cup Sliced almonds
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley (chopped)
- 4 pieces Lemon wedges (optional, for garnish)
Instructions
Pat the fish fillets dry with paper towels, ensuring they are free of excess moisture.
Combine the flour, salt, and pepper in a shallow dish. Lightly dredge each fish fillet in the flour mixture, shaking off any excess.
In a large skillet, heat 2 tablespoons of unsalted butter and the vegetable oil over medium heat. Once the butter is melted and begins to bubble, add the fish fillets to the skillet.
Cook the fillets for 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the fillets from the skillet and place them on a plate. Cover lightly with foil to keep warm.
Wipe the skillet clean with a paper towel and lower the heat to medium. Add the remaining 4 tablespoons of butter to the skillet and allow it to melt.
Once the butter begins to foam and turns a light golden brown color, add the sliced almonds. Stir frequently to toast the almonds evenly, about 2-3 minutes.
Reduce the heat to low and stir in the lemon juice. Remove the skillet from the heat and gently spoon the almond-butter sauce over the cooked fish fillets.
Sprinkle the dish with chopped parsley and serve immediately. Garnish with lemon wedges if desired.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 2619 mg | 114% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 4.9 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 342 mg | 26% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2319 mg | 49% | |
*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.
