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Sole Amandine



  1. Combine flour, salt, pepper, and paprika in a flat dish.
  2. Cut fish into serving-sized pieces and dip into the flour mixture to coat.
  3. Heat butter in a small skillet. Add almonds and cook gently, stirring until golden. Stir in lemon juice, rind, and chives.
  4. Heat oil in a large, heavy skillet and fry fish quickly on both sides until golden. Lift onto a hot platter and pour almond mixture over fish.

Serves 6.

Attribution: Sole Amandine by Patricia Burley, Elliot Lake, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.