Sautéed Sole with Lemon and Almonds

Gray sole is a delicately flavoured white fish. You can substitute flounder, turbot, or another type of sole.

½ cup flour, preferably Wondra
1 tsp. coarse sea salt
½ tsp. pepper, freshly cracked
2-6 oz gray sole fillets
2 Tbsp. butter
2 Tbsp. olive oil
2 Tbsp. almonds, sliced
1 ½ Tbsp. fresh parsley, chopped
1 lemon, freshly juiced and zested, plus wedges for garnish

Combine flour, salt, and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess.

Melt butter with oil in a saute pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2-3 minutes per side. Transfer each fillet to a serving plate.

Add almonds, parsley, zest, and 2 Tbsp. juice to pan. Spoon over fillets, and serve with lemon wedges.

Makes 2 servings.