Sole Amandine with Shredded Brussels Sprouts |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Sole amandine is a classic preparation for the delicate fish, pairing it with toasty almonds and a lemon butter sauce. Lightly cooked Brussels sprouts add texture. Ingredients:
1 cup thinly sliced brussels sprouts (6 to 8) |
2 (3- to 4-ounce) sole fillets |
all-purpose flour for dredging |
1 tablespoon vegetable oil |
3 tablespoons unsalted butter, divided |
2 tablespoons sliced almonds |
2 teaspoon fresh lemon juice |
accompaniment: lemon wedge |
Directions:
1. 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.
2. Meanwhile, pat fish dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in flour, knocking off excess.
3. 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.
4. 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.
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