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Almond Olive Sole

 

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Almond Olive Sole
 

 

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Recipe

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.

Times

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

Servings

4

Ingredients

  • 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

Directions

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.

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