Sole With Lemon, Capers And Almonds

Recipe Ingredients

2 tablespoons	30ml	Slivered almonds
1 1/4 lbs	567g / 20oz	Sole fillets
3 tablespoons	45ml	Flour
2 teaspoons	10ml	Olive oil
1/8 teaspoon	0.6ml	Salt
		Freshly ground black pepper - to taste
1/2 cup	118ml	Dry white wine
1 1/2 tablespoons	22ml	Fresh lemon juice
2 tablespoons	30ml	Drained capers
1 tablespoon	15ml	Butter or margarine

Recipe Instructions

1. Place the almonds in a small skillet and put on medium heat. Set the timer for 4 minutes. Remove the pan from the heat and let the nuts continue to toast in the hot pan; stir occasionally.

2. Dredge the sole in the flour. In a large nonstick skillet heat 1 teaspoon oil over medium heat until hot. Cook half of the fish about 2 minutes per side, or until done. Sprinkle lightly with salt and pepper. Remove from the pan and keep warm while repeating with the remaining teaspoon oil and fish.

3. Add the wine to the pan and boil until reduced by half. Add the lemon juice, capers and butter, stirring until the butter has melted. Pour over the fish and garnish with the almonds.

Source:
Miriam Podcameni Posvolsky

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