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.
Ingredients
- 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
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.
Nutrition
- Serving Size: 1 fillet with sauce and beans
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 60mg
