Sole Almondine – a delicious recipe with fillets, salt, black pepper, paprika, lemon juice, almonds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Season fillet with salt, freshly ground black pepper and mild paprika; drizzle about 1 teaspoons lemon juice and set aside.
2
In a small sautepan over medium, add almonds and saute for 5 minutes or until golden; set aside.
3
In a large skillet over medium heat, add 1 tablespoons butter and when melted, working in batches, place fillets. Cook until fish is golden, about 3 minutes per side. Remove from the skillet and place in a warmed serving dish.
4
Return skillet to heat and add the remaining butter and lemon juice. Pour in white wine and add toasted almonds. Toss the sauce in the pan a few times and cook for 45 to 60 seconds. Spoon lemon-butter sauce over fillets and sprinkle with dill. Serve immediately with steamed veggies and rice. Make 4.
132
kcal
Calories
13
g
Fat
4
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 sole fillets, 1/2 teaspoon sea salt (or as needed), 1/2 teaspoon black pepper (or as needed), 1/2 teaspoon paprika (or as needed), and more.
Yes, Sole Almondine falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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