Sole Almondine

Nothing sings the praises of French cuisine more than perfectly cooked sole almondine

Credit: iStock/Ziva_K

Serve this sole almondine with buttered almonds for a delicious finish

Nothing sings the praises of French cuisine and Edith Piaf more than perfectly cooked sole almondine

The crispy, nutty exterior gives way to a flaky, light fish that is satisfying but not filling.


  • 4 sole fillets, about 6 ounces 

  • 1/3 cup unbleached flour, seasoned with sea salt and 
 ground pepper

  • 1/2 cup clarified butter*

  • 2/3 cup toasted flaked almonds

  • 2 Tbsp. finely chopped parsley

  • Fleur de sel for finishing

  • 1 fresh lemon, cut into wedges

*Clarify the butter by heating it on low in a small saucepan. Skim off the white foam that comes to the surface. Carefully pour the clear butter (now clarified) into a bowl, leaving behind the milky sediment.


  1. Dredge the fish in the seasoned flour and shake off the excess.
  2. Heat the butter in a non-stick pan until it begins to sizzle.
  3. Add the floured sole to the pan and cook for 1-2 minutes each side.
  4. Remove the fish from the pan and transfer to a serving dish and keep warm in a 300°F oven.
  5. Add the almonds and parsley to the fish pan combining well with the butter.
  6. Pour the buttered, warmed almonds over the fish and finish with a sprinkle of fleur de sel.
  7. Squeeze the lemon over the fish and serve immediately.

Serves 4.

Originally published in TVW. For daily updates, subscribe to the free TVW e-newsletter, or purchase a subscription to the weekly magazine.