 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
This recipe was an experiment and it turned into a great hit. The almonds add so much flavor to the fish.Marshall Simon, Grand Rapids, Michigan Ingredients:
5 tablespoons butter, divided |
1 tablespoon olive oil |
1 pound sole or whitefish fillets |
king arthur unbleached all-purpose flour |
1 egg, lightly beaten |
1/4 cup slivered almonds, toasted |
2 tablespoons lemon juice |
1/4 cup dry white wine, optional |
lemon wedges |
Directions:
1. In a large skillet, heat 4 tablespoons butter and oil over medium heat. Dip fillets in flour, then in egg. Place in skillet; cook until lightly browned and the fish flakes easily with a fork, about 2 minutes on each side. Transfer to a platter and keep warm.
2. In the same skillet, melt remaining butter. Add the almonds, lemon juice, and wine if desired; heat through. Pour over fillets and garnish with lemon wedges. Yield: 2-4 servings.
|
|