Almond flour sole with browned butter
Sole fillets crusted in fine almond flour and fried in brown butter, a shelf dinner that turns one good thing into a fast, tender main course. The almond coating stays crisp and takes on a nutty flavour as it cooks.
About 290 calories a serving, 4 g protein, 28 g carbohydrate, 19 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.
To buy
- 10 oz [285 g] sole fillets
- 1 lemon
From your shelf
- 1/3 cup [30 g] almond flour, Bob's Red Mill
Staples
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter
- 2 tablespoons flour
- Mix 1/3 cup almond flour, 2 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a plate. Pat 10 oz sole fillets dry and coat both sides in the mixture, pressing gently so it adheres.
- Set a large skillet over medium heat and add 3 tablespoons butter. When it foams and turns golden brown with a nutty aroma, about three minutes, lay the fillets in the pan without moving them.
- Cook the sole for three minutes until the coating is golden and crisp, then flip carefully and cook the other side for two minutes until just cooked through and the coating is set. The fish is done when it flakes easily with a fork.
- Transfer the fillets to a plate and pour the browned butter from the pan over them. Squeeze fresh lemon juice over the fish and serve at once.
Note Swap the sole for thick-cut white fish fillets or thin chicken cutlets pounded flat; adjust cooking time to the thickness. Leftovers keep cold for one day. Serve with a simple green salad or steamed green beans on the side.
On the label
BLANCHED ALMONDS.
Bob's Red Mill, flours & corn meal, serving 28 GRM, package 25 lbs/11.34 kg. Ingredients as printed on the label.
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Cooks as flour, nuts. Half of it left? Use up the flour.