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Almond Olive Sole

Almond Olive Sole

Make your sole come alive with almonds and olives in this flavorful fish recipe. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 cup crushed almonds
  • 1 teaspoon kosher salt
  • 1½ pounds sole fillets
  • 1 egg, beaten
  • 2 tablespoons extra virgin olive oil, divided
  • 2 ounces leeks, thinly sliced
  • 2 stalks celery, peeled and thinly sliced
  • ¾ cup olives, halved
  • ½ cup fish stock*
  • ¼ cup lemon juice
  • 2 tablespoons chopped tarragon
  • 2 tablespoons unsalted butter
  • 1 teaspoon coarsely ground black pepper


1. Combine almonds and salt in a shallow bowl; set aside. 

2. Brush one side of each fish fillet with egg, then dredge in salted almonds, and set aside.

3. Heat 2 teaspoons oil in a medium sized sauce pan. Add leeks and celery and cook over medium heat for 3-4 minutes.

4. Stir in olives, fish stock*, and lemon juice; cook until heated through.

5. Remove from heat and whisk in tarragon, butter, and black pepper. Set aside. 

6. Heat remaining oil in a large sauté pan or griddle over medium-high heat. Cook fish in batches, almond side down, for 2 minutes, then flip and cook on remaining side for 30 to 60 seconds.

7. Transfer cooked fish to serving plate and top with sauce just before serving.

Source: California Olive

*Substitute vegetable stock if desired.

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