Sole Almondine

Francine Lizotte


Elegant, light, delicious, quick and easy to prepare, this Sole Almondine recipe is a lovely dish you'll be proud to serve to your guests!


☆☆☆☆☆ 0 votes

4 servings
5 Min
3 Min
Stove Top


  • 4 large
    sole fillets
  • ·
    ground himalayan sea salt, as needed
  • ·
    freshly ground black pepper, as needed (i always use mixed peppercorns)
  • 1/2 tsp
    mild paprika, or as needed
  • 3 Tbsp
    freshly squeezed lemon juice, divided
  • 1/4 c
    sliced almonds
  • 3 Tbsp
    clarified butter, divided
  • 2 Tbsp
    white wine
  • 1 Tbsp
    fresh dill, chopped

How to Make Sole Almondine


  1. Season fillet with salt, freshly ground black pepper and mild paprika; drizzle about 1 tsp. lemon juice and set aside.
  2. In a small sautépan over medium, add almonds and sauté for 5 minutes or until golden; set aside.
  3. In a large skillet over medium heat, add 1 tbsp. butter and when melted, working in batches, place fillets. Cook until fish is golden, about 3 minutes per side. Remove from the skillet and place in a warmed serving dish.
  4. Return skillet to heat and add the remaining butter and lemon juice. Pour in white wine and add toasted almonds. Toss the sauce in the pan a few times and cook for 45 to 60 seconds. Spoon lemon-butter sauce over fillets and sprinkle with dill. Serve immediately with steamed veggies and rice. Make 4
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