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Almond Olive Sole


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Almond Olive Sole


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Almond Olive Sole

Make your sole come alive with almonds and olives in this flavorful fish recipe. The crunch and the saltiness combined with tart lemon over this savory fish.


  • Prep Time : 20 min
  • Cook Time : 8 min
  • Ready Time : 28 min




  • 1 cup Crushed almonds
  • 1 Tsp. Kosher Salt
  • 1 1/2 lbs.Sole fillets
  • 1 Eggs, beaten
  • 2 Tbsp. olive oil
  • 2 oz. Leeks, thinly sliced
  • 2 ribs Celery, peeled and thinly sliced
  • 3/4 cup California Ripe Olives, halved
  • 1/2 cup Fish stock*
  • 1/4 cup lemon juice
  • 2 Tbsp. Chopped tarragon
  • 2 Tbsp. Unsalted butter
  • 1 tsp. Coarsely ground black pepper


1 Combine almonds and salt in a shallow bowl and set aside. Brush one side of each fish fillet with egg, then dredge in salted almonds and set aside.
2 Heat 2 teaspoons oil in a medium sized sauce pan.
3 Add leeks and celery and cook over medium heat for 3-4 minutes.
4 Stir in California Ripe Olives, fish stock and lemon juice and cook until heated through.
5 Remove from heat and whisk in tarragon, butter and black pepper.
6 Set aside. Heat remaining oil in a large sauté pan or griddle over medium-high heat.
7 Cook fish in batches, almond side down, for 2 minutes, then flip and cook on remaining side for 30-60 seconds.
8 Transfer cooked fish to serving plate and top with sauce just before serving.

Source: California Olive

*Substitute vegetable stock if desired.


About Joy of Kosher


JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.

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