This Fish Almondine is classically done with Trout but any whitefish will do. The sauce traditionally uses only lemon juice, but I find combining lemon and orange juice provides a refreshing result that is not so tart. Make sure to use fresh juice, nothing else is quite the same.
Yield 2 servings
- /2 cup sliced almonds
- 2 fish fillets, I usually use Hoki but any whitefish will do
- salt, black pepper, seasoned salt
- 1/4 – 1/2 cup all-purpose flour
- 2 Tbl olive oil
- 1 Tbl butter
For the Sauce
- 4 Tbl butter
- 1/8 cup fresh lemon juice
- 1/8 cup fresh orange juice (optional, traditional recipe would be 1/4 cup lemon juice)
- 1/3 cup chopped parsley
In a skillet toast the almonds over medium heat until brown. Stir them frequently and be careful not to burn them – once they start to brown they will darken very quickly. Set aside.
Sprinkle both sides of the fish with the seasonings. Put the flour on a plate or shallow dish and dredge the fillets in the flour, shaking off any excess. Heat a skillet and add the oil and butter and let melt. When the butter has mostly stopped bubbling add the fillets and fry the fish, skin side down, until nicely browned. Carefully turn over and continue to cook. When the fish is cooked (flakes easily with a fork and the flesh is opaque) remove and keep warm, covered, in a low oven.
To make the sauce, in the same pan add the butter and juices until the butter is melted. Add the parsley and stir to combine. Place a fillets on plates and pour over the sauce and enjoy!
I’d like to credit the Daring Gourmet for the inspiration for this dish and other fine recipes