Name: Almond Olive Sole
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 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

Almond Olive Sole

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

Almond Olive Sole

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

Prep Time 15

Cook Time 10

Total Time 25

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Servings

Ingredients

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

Instructions

Combine almonds and salt in a shallow bowl; set aside.
Brush one side of each fish fillet with egg, then dredge in salted almonds, and set aside.
Heat 2 teaspoons oil in a medium sized sauce pan. Add leeks and celery and cook over medium heat for 3-4 minutes.
Stir in olives, fish stock*, and lemon juice; cook until heated through.
Remove from heat and whisk in tarragon, butter, and black pepper. Set aside.
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.
Transfer cooked fish to serving plate and top with sauce just before serving.
Source: California Olive
*Substitute vegetable stock if desired.