Serves 4

  • 1/3 cup sliced almonds
  • 1/2 cup white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 5-ounce pieces fresh fillet of sole
  • 1/4 cup white flour
  • 2 tablespoons flavorless cooking oil
  • 3 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 clove garlic
  • 2 tablespoons chopped parsley
  • 4 lemon wedges

Toast nuts in a preheated 325-degree oven until golden, about 10 minutes. Combine wine with half the salt and pepper. Sprinkle sole on both sides with remaining salt and pepper. Dust sole on both sides with flour, shaking off all excess. Place two 12-inch sauté pans over medium-high heat. Add the oil to both pans. When the oil becomes hot, add the sole flat side up in a single layer. Cook the sole about 60 seconds on each side, turning the sole over once. The sole is done when it flakes easily when prodded with a spatula. Transfer the fish to dinner plates. Return one of the pans to medium-high heat. Add the butter. When the butter melts, add the shallots and garlic. When the shallots become transparent, about 30 seconds, add the wine sauce. When the wine sauce begins to thicken, about 20 seconds, add the almonds. Sauté for 5 seconds, and then spoon the nuts and sauce over the sole. Sprinkle with parsley. Serve accompanied with lemon wedges.