This fish was so delicate and tasty. If you are looking for a quick and delicious dinner tonight, this is the one to make! You may also substitute flounder or any other white fish.
1/2 cup flour, preferably Wondra flour
1 tsp coarse salt
1/2 tsp freshly ground pepper
2 sole fillets (6 ounces each)
2 TBS unsalted butter
2 TBS olive oil
2 TBS sliced almonds
1 1/2 TBS chopped fresh parsley
Finely chopped zest and juice from 1 lemon, plus wedges for garnish
Combine the flour, salt and pepper in a shallow bowl. Dredge fish fillets in mixture, coating both sides and shake off the excess.
Melt butter with oil in a saute pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2 to 3 minutes per side. Transfer each fillet to a serving plate.
Add almonds, parsley, zest and 2 TBS lemon juice to the pan. Spoon over fillets and serve with lemon wedges.
Serves 2 (the above picture shows a tripled recipe)
Source: Martha Stewart Living, February 2008