Sole Meunière Amandine

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!

Sole Meunière Amandine

Makes 4 Servings

Four (6 ounce) fillets of sole or any lean fish like flounder, snapper, cod

2/3 cup whole milk

2/3 cup all-purpose flour

1/4 cup canola oil

4 tablespoons (1/2 stick) butter

1/3 cup toasted sliced almonds

3 tablespoons fresh lemon juice

2 tablespoons minced parsley

Salt and freshly ground pepper

Heat oven to 225°F.

Salt the fillets. In large skillet heat oil over medium-high heat. Put flour on a plate, add few grinds of pepper. Add milk to shallow bowl. When oil is shimmering, dip fillets in the milk then coat in flour.

Fry fillets about 2 minutes per side till golden. Set fillets aside. Add butter and almonds to skillet. Whisk till butter starts to brown, about 4 minutes. Add lemon juice, stir.

Plate the fish and pour sauce over fillets. Garnish with parsley, serve immediately.

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