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This is a quick and tasty little dinner.  We ate it last night, and it is consistently delicious.  The recipe for the sole came from Gourmet magazine.  While there aren’t many ingredients, you do have to pay attention and prepare this properly, or your almonds and butter will burn.  The texture and taste of the sole really compliments this preparation, and because of this, I don’t think any white fish would do as a substitution.  If there isn’t any sole at the market, trout may work well. 

Very tasty with some sauteed haricot vert (little french green beans – I buy bags of frozen from Trader Joe’s) and shallots, sprinkled generously with sea salt and freshly ground pepper.

Sole Almandine – Serves 2

  • 2 sole filets – skinned
  • 3 tbsp butter (I use smart balance sticks) – divided
  • 2 tbsp slivered almonds, or just  a generous handful
  • a lemon
  • a little flour, salt and pepper, and canola oil
  1. Heat 1 tbsp canola oil and 1 tbsp of the butter over medium high heat in a flat bottomed sautee pan
  2. Gently salt and pepper the filets and dust them with flour
  3. Cook the fillets in the pan, about one and a half minutes per side – very quick!  Remove them from the pan and put a fillet on each plate
  4. Dump the oil and fat from the pan, wiping out any excess
  5. Add the other 2 tbsp of butter and your almonds, cooking over LOW for about 2 minutes, stirring frequently
  6. Remove the pan from the heat, and squeeze your lemon juice into the pan
  7. Pour the sauce over the fish and serve – so tasty

Sauteed Haricot Vert or regular Green Beans – Serves 2

  • a few generous handfuls of the veggies (if using regular green beans, snap the ends)
  • one medium shallot, cut into half rings or very coarsly chopped (you could do an onion if you don’t have shallot, but for this I prefer the delicate flavor and size of a shallot)
  • olive oil, salt and pepper
  1. add a few glugs of olive oil to a pan, heated over medium
  2. throw in the shallots with a little bit of salt, and cook for a minute or two
  3. add your green beans and cook, stirring occasionally, for five to seven minutes, or until starting to brown a little (sometimes I blanche frozen green beans in a little bit of boiling hot water first, but it isn’t totally necessary)
  4. finish with some sea salt and a generous grind of pepper

This is a quick and easy dinner.  It’s not too terrible for you; although some could make an argument about the butter.  Oh well… it tastes delicious.  🙂

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