Almond Sole Meuniere
|Sole fillets/Flounder / other skinless, thin, lean, white fish fillets||24 Ounce (4 Pieces, 6 Ounce Each)|
|Vegetable oil||2 Tablespoon|
|Sliced almonds||1⁄3 Cup (5.33 tbs)|
|Finely shredded lemon peel/Lime peel||1⁄2 Teaspoon|
|Lemon juice/Lime juice||1⁄2 Tablespoon|
|Lemon wedges/Lime wedges||4|
Preheat oven to 165F (75C).
Rinse fillets; pat dry with paper towels.
Season with salt and pepper.
Heat 1 tablespoon butter or margarine and 1 tablespoon oil in a large skillet.
Add seasoned fillets.
Over medium heat, cook 2 minutes on each side or until fish tests done, adding more oil, if needed.
Arrange cooked fish on a platter; cover with foil.
Keep warm in oven.
Add remaining 2 tablespoons butter or margarine and almonds to skillet.
Saute 2 to 3 minutes or until almonds are lightly toasted.
Stir in lemon or lime peel and lemon or lime juice.
Spoon sauce over fillets.
Garnish with parsley sprigs and lemon or lime wedges.