Sole With Almonds, Roasted Potatoes, and Asparagus

sole-almond-wine-sauce
Photo by Susie Cushner
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 711 calories
    • Calories 307 calories from fat
    • Fat 35 g
    • Sat Fat 9 g
    • Cholesterol 129 mg
    • Sodium 1,015 mg
    • Protein 47 g
    • Carbohydrate 44 g
    • Sugar 3 g
    • Fiber 6 g
    • Iron 5 mg
    • Calcium 80 mg

Heat oven to 400°. In an ovenproof skillet with a lid, heat 2 tablespoons oil over medium-high heat. Add the potatoes, 1 teaspoon salt, and ½ teaspoon pepper. Cook the potatoes until golden, stirring occasionally, about 8 minutes.Cover skillet, transfer to oven, and roast until potatoes are crisp-tender, about 15 to 20 minutes. Add the asparagus; roast, uncovered, until tender, about 10 minutes.Meanwhile, place the almonds on a baking sheet and toast in oven until lightly browned, 4 to 6 minutes.In a shallow bowl, combine the flour, 1 teaspoon salt, and ½ teaspoon pepper. Lightly dredge fillets.In a nonstick skillet, heat 2 tablespoons oil over medium-high heat. Cook half the fish until opaque throughout, 1 to 2 minutes per side. Transfer to a plate and cover with foil. Repeat with remaining oil and fish.Increase heat to high and add the wine, parsley, and almonds to skillet. Bring to a boil and cook for 1 minute, then add the butter, swirling skillet until butter melts. Spoon over the fish and serve with the potatoes and asparagus.

Ingredients

  1. Check 6 tablespoons olive oil
  2. Check 16 (1 1/2 pounds) small new potatoes, scrubbed
  3. Check kosher salt and black pepper
  4. Check 1 pound asparagus, trimmed and cut into 3-inch pieces
  5. Check 1/4 cup sliced almonds
  6. Check 3/4 cup all-purpose flour
  7. Check 2 pounds sole or flounder fillets
  8. Check 3/4 cup dry white wine
  9. Check 2 tablespoons chopped fresh flat-leaf parsley
  10. Check 3 tablespoons unsalted butter, cut into small pieces

Directions

  1. Heat oven to 400°. In an ovenproof skillet with a lid, heat 2 tablespoons oil over medium-high heat. Add the potatoes, 1 teaspoon salt, and ½ teaspoon pepper. Cook the potatoes until golden, stirring occasionally, about 8 minutes.
  2. Cover skillet, transfer to oven, and roast until potatoes are crisp-tender, about 15 to 20 minutes. Add the asparagus; roast, uncovered, until tender, about 10 minutes.
  3. Meanwhile, place the almonds on a baking sheet and toast in oven until lightly browned, 4 to 6 minutes.
  4. In a shallow bowl, combine the flour, 1 teaspoon salt, and ½ teaspoon pepper. Lightly dredge fillets.
  5. In a nonstick skillet, heat 2 tablespoons oil over medium-high heat. Cook half the fish until opaque throughout, 1 to 2 minutes per side. Transfer to a plate and cover with foil. Repeat with remaining oil and fish.
  6. Increase heat to high and add the wine, parsley, and almonds to skillet. Bring to a boil and cook for 1 minute, then add the butter, swirling skillet until butter melts. Spoon over the fish and serve with the potatoes and asparagus.