Sole Amandine
Elevate your seafood dining experience with classic Sole Amandine, a delicate and flavorful French-inspired dish perfect for any occasion. This restaurant-worthy recipe features tender sole fillets lightly coated in flour and pan-seared to golden perfection, then smothered in a rich, nutty almond butter sauce that’s infused with fresh lemon juice for a bright, zesty finish. Toasted sliced almonds add a delightful crunch, while a sprinkle of fresh parsley and a wedge of lemon complete this elegant plate. Ready in just 25 minutes, Sole Amandine is a quick yet sophisticated dish that’s perfect for weeknight dinners or special gatherings. Serve it alongside seasonal vegetables or buttery mashed potatoes for a truly unforgettable meal.
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Recipe Information
Ingredients
- 4 sole fillets
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 cup sliced almonds
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges (for serving)
Instructions
Prepare the sole fillets by patting them dry with paper towels. Season them lightly with salt and pepper on both sides.
Place the flour in a shallow dish. Dredge each sole fillet in the flour, shaking off any excess. Set aside.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.
Once the butter has melted and the mixture is hot, add the sole fillets to the skillet in batches. Cook for 2-3 minutes per side, or until golden brown and cooked through. Remove the fillets from the skillet and keep warm on a plate covered with foil.
In the same skillet, reduce the heat to medium and add the remaining 4 tablespoons of butter.
Once the butter has melted and starts to turn golden brown, add the sliced almonds. Cook for 2-3 minutes, stirring frequently, until the almonds are toasted and fragrant.
Add the lemon juice to the skillet and stir to combine, scraping up any browned bits from the bottom of the skillet.
Return the cooked sole fillets to the skillet briefly to warm them in the almond butter sauce.
Plate the sole fillets on serving plates, spooning the almond butter sauce and toasted almonds over each fillet.
Garnish with chopped parsley and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 2611 mg | 114% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 9.3 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 377 mg | 29% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2222 mg | 47% | |
*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.
