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Ingredients
2 sole or flounder fillets (1/4 pound each)
1 tbsp plus 1 tsp all-purpose flour
2 tsp olive or vegetable oil
1 tbsp whipped butter
½ ounce sliced almonds
¼ cup dry white table wine
1 tbsp freshly squeezed lemon juice
1/8 tsp each salt and white pepper
1 tsp chopped fresh Italian (flat-leaf) parsley
Garnish: 3 lemon slices, halved Italian (flat-leaf) parsley sprigs
Method
On sheet of wax paper or a paper plate dredge fillets in flour, lightly
coating both sides and reserving remaining flour. Spray 10-inch
nonstick skillet with nonstick cooking spray; add oil and heat. Add
fillets to skillet and cook over medium-high heat turning once, until
fish is lightly browned and flakes easily when tested with a fork, 2 to
3 minutes on each side. Transfer fillets to serving platter; set aside
and keep warm.
In same skillet melt butter; add almonds and sauté over medium-low
heat, stirring frequently, until lightly browned, 1 to 2 minutes. Add
remaining reserved flour and stir quickly to combine; stir in wine,
lemon juice, salt and pepper. Cook, stirring occasionally, until
mixture is reduced by 1/3 and slightly thickened, 1 to 2 minutes. Pour
almond mixture over fillets; sprinkle with chopped parsley and garnish
with lemon slices and parsley sprigs.
MAKES 2 SERVINGS
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