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.
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
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.
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