Mr. Food's Almond Butter Sole

1 cup flour 1/2 t. pepper 3/4 cup milk 6 sole fillets, about 2 pounds total 3/4 cup butter, divided (1 1/2 sticks) 1 cup sliced blanched almonds Juice of 1 lemon 1 T. chopped fresh parsley

In a shallow dish, combine the flour and pepper. Place the milk in another shallow dish. Dip the fillets in the milk, then in the flour mixture. In a large skillet, heat 1/4 cup butter over medium low heat; add half the fillets and saute, turning after 3 to 4 minutes or until the fillets are browned on both sides. They will flake easily with a fork. Remove the fish to a heated platter. Repeat with the remaining fillets. Add the remaining butter to the skillet, then add the almonds and brown. Stir in the lemon juice and parsley, then pour over the fish and serve. Note: The thickness of the sole fillets will vary, and so will the cooking make certain the fillets are cooked through. Serves 4 to 6 Source: Mr. Food

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