Filets Sole Amandine Recipe

Pat dry and season

Pat the sole fillets dry thoroughly with paper towels. Season both sides lightly with the kosher salt and freshly ground black pepper.

Dredge

Place the flour in a shallow dish and lightly dredge each seasoned fillet, shaking off excess so there is a thin, even coating.

Heat pan

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 2 tablespoons neutral oil and warm until shimmering but not smoking.

Pan-fry fillets

Working in one or two batches if necessary to avoid crowding, add fillets to the skillet. Cook 2–3 minutes per side (depending on thickness) until the coating is golden-brown and the fish is opaque and flakes easily. Transfer cooked fillets to a warm plate and tent with foil while you make the amandine sauce.

Toast almonds

In a separate small skillet set over medium heat, add the blanched almonds in a single layer. Toast, stirring frequently, for 3–5 minutes until fragrant and lightly golden. Remove almonds to a bowl to stop cooking.

Brown the butter

In the skillet used for the fish (wipe out any large burnt bits if necessary), reduce heat to medium and add the 8 tablespoons (1 stick) of unsalted butter. Cook, swirling the pan occasionally, until the butter foams, then turns a light golden-brown and develops a nutty aroma, 3–5 minutes. Watch carefully to avoid burning.

Finish sauce

As soon as the butter is browned, remove the skillet from direct heat and stir in the 2 tablespoons fresh lemon juice, the toasted almonds, 2 tablespoons finely chopped parsley, and the optional 2 tablespoons drained capers. Taste and adjust seasoning with a pinch of salt and a few grinds of black pepper if needed.

Plate

Place the warm sole fillets on warmed plates and spoon the almond-brown-butter mixture evenly over each fillet. Garnish with additional parsley if desired and serve each fillet with a lemon wedge alongside for extra brightness.

Serve immediately while sauce is warm. Filets Sole Amandine pairs well with steamed green beans, sautéed spinach, or boiled new potatoes.