Ingredients
The following ingredients have 4 Servings
- 4 large sole fillets
- ground Himalayan sea salt, as needed
- freshly ground black pepper, as needed (I always use mixed peppercorns)
- 1/2 tsp. mild paprika, or as needed
- 3 tbsp. freshly squeezed lemon juice, divided
- 1/4 cup sliced almonds (tips & tricks)
- 3 tbsp. clarified butter, divided
- 2 tbsp. white wine (Footnote)
- 1 tbsp. fresh dill, chopped
Instruction
- Season the fillets with salt, freshly ground black pepper and mild paprika. Drizzle on about 1 tsp. lemon juice and set aside.
- In a small saucepan over medium heat, add almonds and sauté for 5 minutes or until golden; transfer to a small bowl and set aside.
- In a large skillet over medium heat, add 1 tbsp. butter and when it’s melted, working in batches, add the fillets. Cook until the fish is golden, about 3 minutes per side. Remove from the skillet and place them on a warmed serving dish.
- Return the skillet to the heat and add the remaining butter; add lemon juice. Pour in white wine and add toasted almonds. Toss the sauce in the pan a few times and cook for 45 to 60 seconds; remove from the heat.
- Spoon lemon-butter sauce over the fillets and sprinkle with dill. Serve immediately with steamed veggies and Herb & Butter Rice.
