6 filets of tilapia, sole, trout, cod, orange roughy or other mild white fish
1 1/2 cups flour
Salt & pepper
2 eggs, beaten
8 tbsp. regular salted butter (ok to use light butter), divided in half
2 tbsp. olive oil
1 cup sliced almonds
1/2 cup white wine
2 tbsp. lemon juice
Chopped fresh Italian/flat leaf parsley
1. Pat the fish filets dry with paper towels and season both sides with salt and pepper.
2. Place the flour in a shallow dish and season with a pinch of salt and pepper.
3. Place the eggs in a shallow dish and beat lightly.
4. In a dry saute pan over medium heat, add the sliced almonds and toss with a spatula for about 30 seconds until very lightly toasted. Remove the almonds to a dish and set aside.
5. In the meantime, add 4 tbsp. of butter and 2 tbsp. olive oil in a saute pan over medium high heat.
6. Coat the fish filets, one at a time, on all sides in the flour, shake to remove excess, dip in the beaten egg, then back into the flour; remove to plate and set aside. Do this with the remaining fish filets.
7. When the butter-olive oil mixture is hot, add the fish filets to the pan and cook 2-3 minutes per side until browned. Do this in two or three batches so as not to overcrowd the pan.
8. Once all the fish is cooked, strain the butter-olive oil into a small bowl to remove all the brown bits and wipe out the pan. Return the mixture back to the pan and add the remaining 4 tbsp. of butter. Bring to a boil, then add the toasted sliced almonds. Toss the almonds with a spatula and cook for about 1 minute or until they just start to brown.
9. Stir in the wine and lemon juice and simmer until the mixture has thickened; taste and adjust seasonings with salt and pepper, as needed. Add the chopped parsley.
10. Plate the fish filets and top with the almondine sauce. Garnish with additional fresh parsley and lemon wedges on the side. Great served with steamed white rice (my preference) or potatoes on the side.