Fish Fillets With Almond Butter
|Parmesan cheese||2 Tablespoon, grated|
|Parsley||1 Tablespoon, chopped|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Olive oil||3 Tablespoon|
|Fish fillets||2 1⁄2 Pound, each 3/4 - 1 inch thick|
|Butter||1⁄2 Cup (8 tbs)|
|Almonds||1⁄4 Cup (4 tbs), sliced|
|Lemon juice||3 Tablespoon|
|Dry white wine||2 Tablespoon|
In a rimmed plate or pie pan, beat eggs until well blended.
Stir in cheese, parsley, salt, and pepper.
Have flour ready on another plate.
Heat 2 tablespoons of the oil in a wide frying pan over medium heat until oil ripples when pan is tilted.
While oil is heating, dredge a piece of fish in flour on all sides; shake off excess.
Dip into egg mixture; drain briefly, then place in hot pan.
Continue coating fish as needed to fill pan.
Cook until fish is golden brown and tests done takes 3 to 5 minutes on each side, depending on thickness.
Transfer fish to a platter, cover loosely, and keep warm.
Repeat, adding oil as needed, until all fish are cooked.
Melt butter in a clean pan over medium heat.
When butter foams, stir in almonds and cook just until they begin to brown.
Turn off heat and stir in lemon juice and wine.
Spoon sauce over fish and serve immediately.