Sole Almondine Recipe
Lightly egg battered, sun dried tomato, capers, lemon butter sauce, mashed potato, vegetable
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sole Almondine
Method
Preparation and Cooking
- 1
- 2
Prepare the Vegetables
In a separate pot, steam or sauté the vegetable medley until tender but still crisp, about 5-7 minutes. Set aside.
- 3
Prepare the Sole
In a shallow dish, beat the eggs. In another dish, place the flour. Season the sole fillets with salt and pepper. Dip each fillet in the flour, shaking off excess, then dip in the beaten eggs.
- 4
Cook the Sole
In a large skillet, heat olive oil over medium heat. Cook the sole fillets for about 3-4 minutes on each side, until golden brown and cooked through. Remove and keep warm.
- 5
Make the Lemon Butter Sauce
In the same skillet, melt butter. Add sun-dried tomatoes and capers, cooking for 2-3 minutes. Stir in lemon juice and simmer for an additional minute.
- 6
