This is a riff on sole meuniere. It is an easy dish, but you need to have all the ingredients ready by the stove because it cooks very quickly once you turn on the heat.
(serves 4)
3/4 cup all-purpose flour
1/2 cup sliced almonds, divided
3/4 t. freshly ground pepper, divided
1/2 t. kosher* salt
2 large egg whites
2 T. water
8 small fillets of sole or flounder (1&1/4 lbs. total)
2 T. canola or veg.* oil, divided
1 T. EVOO
1/4 cup thinly sliced garlic
2 T. capers, rinsed
3 T. freshly squeezed* lemon juice
4 lemon "crowns"* for serving
Preheat oven to 250. Pulse flour, 1/4 cup almonds, 1/2 t. pepper, and salt in a food processor until the almonds are finely chopped. Transfer to a large plate. Whisk egg whites and water in a shallow dish. Dip fish fillets in the egg mixture, then into the flour mixture, coating well on both sides. Shake off any excess. Heat 1 T. of the canola in a large non-stick or cast iron skillet over med. heat. The oil should be quite hot: when you drop a bit of the seasoned flour into it, it should sizzle up immediately.
Add half the fish to the skillet and cook until golden brown, 2-4 mins. per side (turning carefully*). Transfer the fish to a large baking sheet and place in the warm oven. Heat the remaining 1 T. canola oil and cook the next batch of fish. Remove the skillet from the heat. Transfer the fish to the baking sheet. Add olive oil to the skillet and return to low heat. Add garlic and the remaining 1/4 cup almonds; cook, stirring, for 15 secs. Remove from the heat; stir in the capers, lemon juice, and the remaining 1/4 t. pepper. Divide fish among 4 plates and top with the sauce. Garnish the plates with the lemon crowns. This would be nice with herbed and buttered orzo*.
"It doesn't really matter who you or I used to be. All that matters is who we have become."
Make sure you have FUN today and LOL!!!
Love,
MM
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