Tuesday, February 15, 2011

SAUTÉED SOLE WITH LEMON AND ALMONDS


On the menu today I've got grey sole topped with almonds and a lemon butter sauce. This recipe was chosen from Martha Stewart's web site by Lyndsey who blogs over at the Tiny Skillet.

Who doesn't love Dover sole? When I was growing up in Greece, we had it for dinner about once a week. At the time it was a plentiful fish in the waters of Europe, although today, unfortunately, it has been over-fished. Grey sole is a version of an American sole found throughout the coastal regions of North America. It has a light, sweet and delicate taste. It's low in calories, high in protein and packed with B-12 vitamin and omega-3 fatty acids.


The sole was enjoyable and easy to make. I served it with a lettuce and Gorgonzola cheese salad, on top of which I tossed some of the sliced almonds I hadn't used on the fish. I doubled the recipe because
the original, which is presented here, gives amounts for just two servings. Even though I doubled it, rather than using extra butter I added some olive oil. Thanks for choosing this Lyndsey, it made a light and really tasty dinner. Fast, easy, delicious. And healthy, too!

Ingredients:
  • 1/2 cup flour
  • salt and pepper to taste
  • 2 grey sole fillets (about 6 ounces each)
  • 3 tablespoons canola oil
  • 2 tablespoons of unsalted butter
  • 2 tablespoons sliced almonds
  • 1 tablespoons chopped fresh parsley
  • juice from 1 lemon
  • zest from one lemon
  • lemon wedges for garnish

Directions:
  • Wash the sole and pat it dry with paper towels. Make sure it dries well so that the flour can adhere and not crumble away during cooking. Season it on both sides with salt and pepper. Dredge the sole in the flour, coating both sides, and shake off the excess flour.
  • Heat the canola oil in a sauté pan over medium high heat and add the fillets. Cook until golden brown, about 3 minutes per side. Transfer the fillets to a serving plate and sprinkle them with parsley.
  • Discard the canola oil and clean the sauté pan. Place it back on the heat and add the butter. When the butter begins to foam add the almonds, lemon zest and lemon juice to the pan. Let the sauce cook for about a minute, making sure the butter doesn't burn. Spoon it over the fillets and serve them with lemon wedges.
  • Bon Appetit!!!

3 comments:

  1. Your fish looks so good Ana. It was a good pick. We enjoyed it in our house. I like the idea of serving it with salad in the summer - its just too cold to contemplate it at the moment!

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  2. Yours looks delicious! I am glad everyone is enjoying it! I know it was a simple way to make fish, but it works. The salad looks wonderful too. I love gorgonzola on my salads too!

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  3. Yours came out so well! And so beautiful with the salad next to it. I enjoyed this recipe too. Yay!

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