FISH AMANDINE

 

Contributed by:       Letitia Mancini

 

Ingredients:

 

2 sole or flounder fillets (½ pound each)

2 tbsp flour

2 tsp olive oil

1 tbsp butter

½ oz sliced almonds

¼ cup dry white wine

1 tbsp lemon juice

⅛ tsp salt and pepper

1 tsp fresh chopped Italian parsley

 

Directions:

 

Dredge fillets in flour coating lightly, reserve remaining flour.  Add oil to skillet and heat.  Add fillets and cook over medium-high heat until fish is lightly browned (2 – 3 minutes each side).  Transfer fillets to serving platter and keep warm.  In the same skillet, melt butter, add almonds and sauté over low heat until lightly browned.  Add remaining flour.  Stirring quickly, add wine, lemon juice, salt and pepper.  Cook until slightly thickened (1 – 2 minutes).  Pour almond mixture over fillets, sprinkle with parsley and serve.