Soleamandine Recipes

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

Steps:

• Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
• Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
• In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
• Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.

Steps:

• Toast almond slices on cookie sheet in oven until lightly browned.
• Spray large pan with non-stick oil. On medium heat, warm butter and oil.
• Fry sole on both sides. After turning to second side, sprinkle with wine, lemon juice, salt and pepper.
• Spread toasted almond slices on fillets of sole.

Steps:

• Heat oven to 375.
• Spray baking dish with cooking oil.
• Cut fish into 6 serving pieces and place in dish.
• Mix almonds, butter, lemon peel, salt and paprika, and spoon over fish.
• Sprinkle with lemon juice.
• Bake uncovered 15 or 20 minutes or until fish flakes easily with fork.

Steps:

• In a large skillet, heat 4 tablespoons butter and oil over medium heat. Dip fillets in flour, then in egg. Place in skillet; cook until lightly browned and the fish flakes easily with a fork, about 2 minutes on each side. Transfer to a platter and keep warm. , In the same skillet, melt remaining butter. Add the almonds, lemon juice, and wine if desired; heat through. Pour over fillets and garnish with lemon wedges.

Steps:

• Preheat broiler. Spray a large, shallow flameproof baking dish with nonstick spray.
• Place fillets in dish. In a bowl, combine butter, lemon juice, salt, pepper, onion powder and nutmeg. Brush fish with sauce, reserving half. Broil 6-inches from heat for 4-6 minutes, just until fish flakes. During last minute or so of cooking, stir roasted almonds into remaining sauce and spread over fish. Sprinkle with fresh chives of choice before serving.

Steps:

• Preheat the broiler, coat a broiler pan or rimmed baking sheet with nonstick cooking spray, sprinkle the fillets with the pepper and place on the pan.
• Broil for 4-6 minutes (without turning), or until the fish flakes easily with a fork.
• Meanwhile, in a small skillet, melt the butter over medium low heat, add the almonds and cook for 1-2 minutes, or until golden, stirring constantly, spoon the butter sauce over the fillets and serve immediately.

Steps:

• Toss Brussels sprouts with 1/4 teaspoon salt and steam on a rack over boiling water, covered, until just tender, 4 to 5 minutes. Transfer to a warm plate.
• Meanwhile, pat fish dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in flour, knocking off excess.
• Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat until foam subsides. Cook fish, turning once, until browned and just cooked through, 2 1/2 to 3 minutes total. Add fish to plate with Brussels sprouts.
• Discard fat from skillet and reduce heat to medium-low. Add almonds and remaining 2 tablespoons butter and cook, stirring, until almonds and butter are golden brown, 1 to 2 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper. Pour sauce over fish and Brussels sprouts.

Steps:

• Season fillet with salt, freshly ground black pepper and mild paprika; drizzle about 1 teaspoons lemon juice and set aside.
• In a small sautépan over medium, add almonds and sauté for 5 minutes or until golden; set aside.
• In a large skillet over medium heat, add 1 tablespoons butter and when melted, working in batches, place fillets. Cook until fish is golden, about 3 minutes per side. Remove from the skillet and place in a warmed serving dish.
• Return skillet to heat and add the remaining butter and lemon juice. Pour in white wine and add toasted almonds. Toss the sauce in the pan a few times and cook for 45 to 60 seconds. Spoon lemon-butter sauce over fillets and sprinkle with dill. Serve immediately with steamed veggies and rice. Make 4.