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Sole with Almond and Wine Sauce

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Number of Servings: 4

INGREDIENTS
1/4 cup sliced almonds toasted
3/4 cup all purpose flour
1 tsp salt
1 tsp ground pepper
2lbs sole fillets - can also use flounder fillets
1/4 cup olive oil
3/4 cup dry white wine
2 TBSP chopped fresh parsley
3 TBSP unsalted butter (chilled and cut into small pieces)

DIRECTIONS
Heat oven to 350. Place the sliced almonds on a baking sheet and toast in the oven for 6-7 minutes, or until lightly browned. In a shallow pan, combine the flour, salt and pepper. Lightly dredge the fish fillets in the flour mixture and set aside. In a large non-stick skillet, heat 2 TBSP of the oil over medium high heat. Leaving enough room to turn the fillets, brown them until golden, about 1-2 minutes per side. Transfer the fish to a plate and cover with foil to keep warm. Repeat until all of the fish is cooked, using the remaining oil if necessary. Increase the heat to high and add the wine, parsley, and almonds. Bring to a boil and cook for 1 minute. Turn off the heat and add the butter. Stir with a wooden spoon until all of the butter melts and the sauce slightly thickens. Adjust the seasoning, if necessary, with salt and pepper. Serve the sauce over the fish.