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Sole with Almond and Wine Sauce

Sole with Almond and Wine Sauce
Photo by Susie Cushner

Ingredients

  • 2 pounds sole or flounder fillets
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • ¾ cup all-purpose flour
  • ¼ cup olive oil
  • ¼ cup olive oil
  • ¾ cup dry white wine
  • + 33 more ingredients
    • ¾ cup dry white wine
    • 2 pounds sole or flounder fillets
    • 1 teaspoon salt
    • 1 teaspoon salt
    • 1 teaspoon salt
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 tablespoons chopped fresh flat-leaf parsley
    • ¼ cup sliced almonds, toasted
    • ¼ cup sliced almonds, toasted
    • 3 tablespoons unsalted butter, chilled and cut into small pieces
    • 3 tablespoons unsalted butter, chilled and cut into small pieces
    • 1 teaspoon ground pepper
    • 1 teaspoon ground pepper
    • 3 tablespoons unsalted butter, chilled and cut into small pieces
    • 3 tablespoons unsalted butter, chilled and cut into small pieces
    • ¼ cup olive oil
    • ¼ cup olive oil
    • Pan-Roasted New Potatoes with Asparagus
    • Pan-Roasted New Potatoes with Asparagus
    • ¼ cup sliced almonds, toasted
    • ¼ cup sliced almonds, toasted
    • ¾ cup all-purpose flour
    • ¾ cup all-purpose flour
    • 1 teaspoon ground pepper
    • Pan-Roasted New Potatoes with Asparagus
    • Pan-Roasted New Potatoes with Asparagus
    • 2 pounds sole or flounder fillets
    • 2 pounds sole or flounder fillets
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 tablespoons chopped fresh flat-leaf parsley
    • ¾ cup dry white wine
    • ¾ cup dry white wine
    • ¾ cup all-purpose flour

Heat oven to 350°. Place the sliced almonds on a baking sheet and toast in the oven for 6 to 7 minutes, or until lightly browned. In a shallow pan, combine the flour, salt, and pepper. Lightly dredge the fish fillets in the flour mixture and set aside. In a large nonstick skillet, heat 2 tablespo...

View full recipe at My Recipes

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