Sole Almondine


We fixed Sole Almondine for dinner along with my famous macaroni salad and blueberry muffins.
5 tablespoons butter, divided
1 tablespoon olive oil
1 pound sole or whitefish fillets
All-purpose flour
1 large egg, lightly beaten
1/4 cup slivered almonds, toasted
2 tablespoons lemon juice
1/4 cup dry white wine, optional
Lemon wedges
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.
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.

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