Active Time

　　15 min

　　Total Time

　　15 min

　　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

Makes 1 serving

　　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

　　

Step 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.

　　

Step 2

Meanwhile, pat fish dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in flour, knocking off excess.

　　

Step 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.

　　

Step 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.