Sole Amandine With Shredded Brussels Sprouts Recipes

SOLE ALMONDINE

Steps:

• In a large skillet, heat 4 tablespoons butter and oil over medium heat. Dip fillets in flour, then in egg. Place in skillet; cook until lightly browned and the fish flakes easily with a fork, about 2 minutes on each side. Transfer to a platter and keep warm. , In the same skillet, melt remaining butter. Add the almonds, lemon juice, and wine if desired; heat through. Pour over fillets and garnish with lemon wedges.

SOLE AMANDINE

Steps:

• Toast almond slices on cookie sheet in oven until lightly browned.
• Spray large pan with non-stick oil. On medium heat, warm butter and oil.
• Fry sole on both sides. After turning to second side, sprinkle with wine, lemon juice, salt and pepper.
• Spread toasted almond slices on fillets of sole.

SOLE AMANDINE

Steps:

• Heat oven to 375.
• Spray baking dish with cooking oil.
• Cut fish into 6 serving pieces and place in dish.
• Mix almonds, butter, lemon peel, salt and paprika, and spoon over fish.
• Sprinkle with lemon juice.
• Bake uncovered 15 or 20 minutes or until fish flakes easily with fork.

SOLE AMANDINE WITH SHREDDED BRUSSELS SPROUTS

Steps:

• 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.
• Meanwhile, pat fish dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in flour, knocking off excess.
• 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.
• 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.