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