Sole Amandine With Shredded Brussels Sprouts – a delicious recipe with Brussels, flour, vegetable oil, unsalted butter, almonds, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Toss Brussels sprouts with 1/4 teaspoon salt and steam on a rack over boiling water, covered, until just tender, 4 to 5 minutes. Transfer to a warm plate.
2
Meanwhile, pat fish dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in flour, knocking off excess.
3
Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat until foam subsides. Cook fish, turning once, until browned and just cooked through, 2 1/2 to 3 minutes total. Add fish to plate with Brussels sprouts.
4
Discard fat from skillet and reduce heat to medium-low. Add almonds and remaining 2 tablespoons butter and cook, stirring, until almonds and butter are golden brown, 1 to 2 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper. Pour sauce over fish and Brussels sprouts.
153
kcal
Calories
16
g
Fat
2
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 8 ingredients. The key ingredients include: 1 cup thinly sliced Brussels sprouts (6 to 8), 2 (3- to 4-ounce) sole fillets, All-purpose flour for dredging, 1 tablespoon vegetable oil, and more.
Yes, Sole Amandine With Shredded Brussels Sprouts 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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