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Sole Almondine (Tyler Florence)

This dish is very simple to make, and it's a classic dish of quickly sauteed filet of sole (or Tilapia works well) that has been dipped in seasoned flour and egg. A quick pan sauce made with white wine and shallots is poured on top and garnished with toasted almonds. Even those who aren't crazy about fish (like myself) will love this dish.


For the Fish:
2 cups blanched slivered almonds
Kosher salt
Extra-virgin olive oil
4 tablespoons unsalted butter
2 cups all-purpose flour
Freshly ground black pepper
4 eggs
1 cup milk
4 cleaned sole fillets (6 ounces each)
For the Sauce:
1 large or 2 small shallots, finely chopped
1 cup white wine
1 lemon, juiced
¼ chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

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