Going through recent posts it feels like I’ve barely posted any dinner ideas as of late. Between traveling updates, my balcony garden and lots of desserts, it seems that dinner has fallen to the wayside. Truth be told in the summer I get a bit lazy and will do a lot of random market goodness meals, but I guess I’ve also been cooking a lot of old favourites vs. experimenting. There’s just something about the pace of summer that switches things up.
I’m forever on the hunt for new ways to cook fish. Fish fillets are one of my favourite things to have in the freezer because they don’t take long to defrost and I’m more likely to have a healthy meal if I’m doing it up with fish.
Usually when I’m looking for something new to try I’ll check a site like Epicurious for inspiration. On this particular day I knew that I wanted to make something with sole and was kind of leaning towards making the classic French dish, Sole Amandine. While not really a classic I was intrigued by this recipe. I’m a sucker for Brussels sprouts, so this was totally up my alley.
This recipe is super simple and perfect for a light meal. This would have worked nicely with some boiled potatoes but I opted to just stick with fish and sprouts. I’m excited to make this again when I can eat Brussels sprouts from my own garden… assuming they ever turn into Brussels sprouts!
Enjoy!
Sole Amandine with Shredded Brussels Sprouts
1 cup thinly sliced Brussels sprouts (6 to 8 )
2 (3- to 4-ounce) sole fillets
All-purpose flour for dredging
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
2 tablespoons sliced almonds
2 teaspoon fresh lemon juice
Accompaniment: lemon wedge
Sprinkle Brussels sprouts with a bit of salt and steam until just softened, about 4 to 5 minutes. Remove from steamer.
Season fish with salt and pepper and then dredge in flour, shaking of excess.
Heat oil and a tablespoon of the butter in a skillet over medium high heat. Cook fish all the way through, browning on both sides. Place fish on top of Brussels sprouts.
Discard remaining oil/butter from the skillet and reduce heat to medium-low. Add the almonds, remaining butter and sautee until the almonds are golden brown. Remove from heat and mix in lemon juice. Season with salt and pepper and pour over the fish and Brussels sprouts.
(Recipe via Epicurious)
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Oh I love this! So delicious and such a gorgeous presentation, yummy!