Why You’ll Love This Recipe

Sole Amandine with Lemon Beans is a beautifully balanced dish that offers both indulgence and freshness. The almond butter sauce adds a nutty richness to the delicate sole fillets, while the lemon beans provide a zesty, vibrant contrast. The combination of textures—crispy almonds, tender fish, and crisp-tender beans—creates a dish that’s satisfying yet light. It’s quick to prepare, making it perfect for a busy dinner or a special occasion.

Ingredients

For the Sole:

4 sole fillets (about 6 oz each), skinless and boneless
2 tablespoons olive oil or butter
Salt and pepper to taste
1/4 cup all-purpose flour (for dredging)
1/2 cup slivered almonds (toasted)
2 tablespoons fresh parsley, chopped (for garnish)

For the Almond Sauce:

1/4 cup butter
1 tablespoon lemon juice
1 tablespoon white wine (optional)
1/4 cup chicken or vegetable broth
1/4 cup sliced almonds (toasted)
1 teaspoon fresh lemon zest
Salt and pepper to taste

For the Lemon Beans:

2 cups green beans, trimmed
1 tablespoon olive oil
Zest of 1 lemon
Juice of 1/2 lemon
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Lemon Beans:

Cook the Green Beans:
- Bring a pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until tender but still crisp. Drain the beans and transfer them to a bowl of ice water to stop the cooking process and retain their vibrant color.
Sauté the Beans:
- In a large skillet, heat the olive oil over medium heat. Add the cooked green beans, lemon zest, lemon juice, salt, and pepper. Toss the beans in the skillet for 2-3 minutes, just until they are warmed through and coated in the lemony oil. Remove from heat and set aside.

For the Sole:

Prepare the Fish:
- Pat the sole fillets dry with paper towels and season with salt and pepper. Lightly dredge each fillet in flour, shaking off the excess.
Cook the Sole:
- In a large skillet, heat the olive oil or butter over medium-high heat. Add the sole fillets and cook for 2-3 minutes per side, or until the fish is golden brown and flakes easily with a fork. Remove the fish from the skillet and set it aside on a warm plate.

For the Almond Sauce:

Make the Almond Sauce:
- In the same skillet, melt the butter over medium heat. Add the lemon juice, white wine (if using), and broth, stirring to combine. Allow the sauce to simmer for 2-3 minutes, reducing slightly.
Add the Almonds:
- Stir in the toasted slivered almonds and lemon zest. Season with salt and pepper to taste. Allow the sauce to simmer for another 1-2 minutes to thicken slightly.

To Serve:

Assemble the Dish:
- Place the cooked sole fillets on serving plates. Spoon the almond sauce over the fish and top with the sautéed lemon beans on the side.
Garnish and Serve:
- Garnish with fresh parsley and serve immediately.

Servings and Timing

Servings: This recipe serves 4 people.
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Total Time: 35-40 minutes

Variations

Herb Variations: You can swap out parsley for other fresh herbs, such as thyme or basil, for different flavor profiles.
Nuts: If you prefer, you can add toasted pine nuts or walnuts instead of slivered almonds to change up the flavor.
Vegetable Variations: Replace the green beans with sautéed spinach, asparagus, or roasted Brussels sprouts for a different vegetable side.

Storage/Reheating

Storage: Leftover sole can be stored in an airtight container in the refrigerator for up to 2 days. Store the beans and fish separately to retain texture.
Reheating: Reheat the fish gently in the microwave or in a skillet over low heat, adding a little broth or water to keep the fish moist. Reheat the beans in a skillet with a little olive oil.

FAQs

1. Can I use a different type of fish for this recipe?

Yes, you can use other mild, white fish like flounder, tilapia, or haddock in place of the sole.

2. Can I make the sauce ahead of time?

The sauce can be prepared ahead of time, but it’s best to add the almonds and lemon zest just before serving. You can store the sauce in the refrigerator for up to 2 days and reheat gently.

3. Can I use frozen fish fillets?

Yes, you can use frozen sole fillets, but make sure they are fully thawed before cooking. Thaw them in the refrigerator for several hours or overnight.

4. Can I make this dish dairy-free?

Yes, you can replace the butter with olive oil for the fish and the sauce to make this dish dairy-free. Use a plant-based butter alternative in the sauce if desired.

5. How can I make this dish spicier?

Add a pinch of red pepper flakes to the almond sauce or sauté some finely chopped fresh chili peppers with the green beans for an added spicy kick.

6. Can I use frozen green beans?

Yes, frozen green beans work well in this recipe. Just be sure to thaw and drain them before sautéing.

7. How do I know when the sole is fully cooked?

The sole is cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.

8. Can I make the almond sauce ahead of time?

Yes, you can prepare the almond sauce in advance and store it in the refrigerator for up to 2 days. Just reheat it before serving.

9. How can I make the sauce richer?

To make the sauce richer, you can add a splash of heavy cream along with the broth, or increase the amount of butter in the recipe.

Conclusion

Sole Amandine with Lemon Beans is a delicious, elegant, and balanced dish that pairs delicate sole fillets with a flavorful almond sauce and zesty lemon beans. The combination of textures and flavors is both satisfying and light, making it a great choice for a special occasion or a refined weeknight dinner. With the simplicity of preparation and the depth of flavor, this dish is sure to become a new favorite in your recipe collection. Enjoy this light yet indulgent seafood dish!

Sole Amandine with Lemon Beans

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Author: Lisa
Prep Time: 15 minutes
Cook Time: undefined
Total Time: 35-40 minutes
Yield: 4 servings
Category: Main Course
Method: Pan-Frying, Sautéing
Cuisine: French

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Description

Sole Amandine with Lemon Beans is an elegant, flavorful dish that combines delicate sole fillets with a rich almond sauce, complemented by bright, tangy lemon beans. The crispy almonds perfectly enhance the tender fish, while the lemon beans add a refreshing citrus twist to balance the richness. It’s a refined yet simple dish, perfect for a special dinner or weeknight meal.

Instructions

For the Lemon Beans: Bring a pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until tender but still crisp. Drain and transfer them to a bowl of ice water to stop the cooking process and retain their vibrant color. In a large skillet, heat olive oil over medium heat. Add the cooked green beans, lemon zest, lemon juice, salt, and pepper. Toss for 2-3 minutes until warmed through. Set aside.
For the Sole: Pat the sole fillets dry with paper towels. Season with salt and pepper. Lightly dredge each fillet in flour, shaking off the excess. In a large skillet, heat olive oil or butter over medium-high heat. Add the sole fillets and cook for 2-3 minutes per side, until golden brown and flaky. Remove and set aside on a warm plate.
For the Almond Sauce: In the same skillet, melt butter over medium heat. Add lemon juice, white wine (if using), and broth. Let it simmer for 2-3 minutes to reduce. Stir in toasted slivered almonds and lemon zest. Season with salt and pepper. Simmer for another 1-2 minutes to thicken.
To Serve: Place the cooked sole fillets on plates. Spoon almond sauce over the fish and serve with lemon beans on the side. Garnish with fresh parsley and serve immediately.

Notes

For a spicier twist, add red pepper flakes to the almond sauce or sauté fresh chili peppers with the green beans.Substitute the sole with other mild fish like tilapia or flounder if desired.This dish pairs beautifully with steamed rice or roasted potatoes.For a dairy-free version, replace butter with olive oil in both the fish and sauce preparation.Frozen green beans can be used if fresh ones aren’t available. Just be sure to thaw and drain them before sautéing.