Sole with Almond Butter Sauce
Sole with Almond Butter Sauce

Ingredients

Method

  • 1 lemon sole or other delicate flatfish fillet, cut in half lengthways
  • 1 tbsp olive oil
  • 25g butter
  • 25g almond flakes
  • 25g breadcrumbs
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper
  • Preheat the oven to 200C, and take your flatfish fillet halves, fold them in half and tuck the ends underneath to form a little parcel. Heat up the oil and butter in a pan over a medium heat, and add the fish - folded sides down - and fry for 2 minutes, spooning the butter over the top. Transfer to the oven, and cook for 5-7 minutes. Remove the fish and keep to one side.
  • Return the pan to the hob, and chuck in the remaining ingredients with a bit more butter if necessary. Fry for 3 minutes, or until the mixture is golden, then serve the fish parcels on a plate with the almond butter sauce spooned over the top.
30 mins
1 serving
This recipe pairs perfectly with the Dal Zotto 'Pucino' Prosecco NV from King Valley, Australia.

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