Sole Almondine
Submitted by dieu_princesse
A speedy microwave take on classic sole almondine with toasted sliced almonds, lemon juice, dill, and a splash of whiskey. Dinner on the table in 20 minutes flat.
YIELD
4 servingsPREP
5 minCOOK
15 minREADY
20 minSole almondine doesn’t have to involve a hot skillet and butter splatter everywhere. This clever microwave method gets the almonds toasted and the fish cooked in about 12 minutes total.
The almonds brown in butter with lemon juice, dill, and a splash of whiskey (yes, whiskey!) to build a nutty, fragrant sauce. Then the sole fillets go right on top, get coated in the mixture, and cook through without flipping.
It’s a weeknight shortcut to a French classic that still delivers toasty almond crunch and delicate, flaky fish. Serve it over rice and you’ve got a complete meal.
Kitchen Tips
- Watch the almonds closely in the microwave. They can go from golden to burnt quickly, so check every 2 minutes.
- Any spirit works in place of whiskey. Dry white wine or brandy are both great substitutes.
- Use a clear glass dish so you can monitor the browning without opening the door and losing heat.
Ingredients
Directions
Zap everything but fish in Microwave safe dish (I use clear glass) until almonds are brown (5-7 min).
Lay fish fillets on mixture and coat both sides, then zap for 6 minutes (no need to turn them while cooking).
Serve with rice.
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