Ingredients
5 tablespoons butter
1 tablespoon olive oil
4 sole fillets ( about 1 pound)
all purpose flour
2 eggs beaten to blend
1/4 cup slivered almonds toasted
1/4 cup dry white wine
2 tablespoons fresh lemon juice
lemon wedges
Preparation
Melt 4 tablespoons butter with oil in large skiillet over medium high heat. Dip fillets in flour then in beaten eggs. Add to skillet and cook until browned and just cooked through 2 to 3 minutes per side. Transfer to serving platter, keep warm. Melt remaining butter in same skillet scraping up browned bits. Add almonds and cook until heated through about 1 minute. Add wine and lemon juice and simmer until thickened, stirring constantly. Pour over fish. Garnish with lemon wedges and serve.
