This is a great entry-level way to prepare fish for those who don’t consider themselves fish lovers. The flavors are mild, bright, and not at all aggressive. You can substitute thin fillets of any white fish, such as flounder or turbot.


  • ½ cup coarsely chopped almonds
  • Kosher salt
  • Extra-virgin olive oil
  • Freshly ground black pepper
  • 1 cup all-purpose flour
  • 1 egg, lightly beaten
  • 4 sole fillets, about 6 ounces each
  • 2 tablespoons unsalted butter
  • 2 small shallots, finely chopped
  • ½ cup dry white wine
  • Juice of 1 lemon
  • ¼ cup chopped fresh flat-leaf parsley
  • Lemon Smashed Yukon Potatoes


In a large nonstick skillet, toast the almonds over medium heat for 5 to 7 minutes, or until golden brown. Season with a sprinkle of salt, then transfer to a small bowl and set aside.

Return the pan to medium heat and add a 2-count of oil. Place the flour in a shallow dish and season liberally with salt and pepper. Place the eggs in another shallow dish. Working with 2 fillets at a time, dredge the fish in the seasoned flour, coating both sides evenly. Shake gently to remove the excess flour, then dip in the beaten eggs, allowing some of the excess egg to drip back into the dish. Dredge again in the flour. Place the fillets directly into the hot pan and cook 2 to 3 minutes, then carefully turn the fillets over and add 1 tablespoon of the butter to the pan. Spoon the melted butter over the fillets as they cook on the second side, about 30 seconds; this ensures that the fish remains moist. Transfer the fillets to a platter and keep warm while you repeat with the remaining fillets and butter.

Add the shallots to the same pan and cook over medium heat until transluscent, about 3 minutes. Add the white wine and stir to loosen the bits from the bottom of the pan, then add the lemon juice and parsley. Serve the fillets on a bed of smashed potatoes with the sauce spooned on top and sprinkled with the toasted almonds.