Sole with Lemon, Capers & Almonds
Submitted by norma
Tender sole fillets pan-seared in olive oil, then drizzled with a buttery white wine sauce brightened by fresh lemon juice, briny capers, and toasted slivered almonds. Ready in 20 minutes.
YIELD
4 servingsPREP
10 minCOOK
8 minREADY
20 minThis is the kind of elegant weeknight fish dish that looks like you spent an hour in the kitchen but takes about 20 minutes start to finish.
Delicate sole fillets get a light flour dredge and a quick sear in olive oil, then you build a pan sauce right in the same skillet with dry white wine, fresh lemon juice, capers, and a touch of butter.
The toasted almonds on top add a nutty crunch that ties the whole plate together.
It’s restaurant-quality without the fuss, and pairs beautifully with steamed asparagus or a simple green salad.
Pro Tips
- Toast the almonds in a dry skillet first and set aside so they stay crunchy
- Don’t overcrowd the pan when searing the sole, or it will steam instead of browning
- Let the wine reduce by half before adding lemon and capers for a concentrated, punchy sauce
- A crisp Sauvignon Blanc or Pinot Grigio works well both in the pan and in your glass
Ingredients
Directions
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.
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.
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.
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