Fish Fillets Amandine Recipe
Ingredients
| Margarine | 1 Tablespoon, divided | |
| Almonds | 1/2 Ounce, slivered | |
| All purpose flour | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Cod, flounder, or haddock fillets - 2 (5 ounces each) | ||
| Lemon juice - 1/2 to 1 teaspoon fresh | ||
| Lemon wedges | 2 | |
| Parsley sprigs | 2 | |
Directions
MAKING
1) In a 8 or 9 inch skillet, saute the almonds in 1 teaspoon margarine until golden, remove and keep keep aside.
2) In a small bowl, mix the flour, salt and pepper together, then sprinkle both the fillets evenly with the seasoned flour.
3) In the same skillet, cook the fish in 2 teaspoons heated margarine over a medium heat until golden brown on the bottom.
4) Gently turn over the fillets and cook until browned on the other side until the fish flakes easily, then remove on a serving platter.
5) Stir in the lemon juice and sauteed almonds, cook over a low heat, stirring continuously, until heated.
SERVING
6) Spoon the almond mixture over the fish, garnish with the lemon wedges and parsley, serve immediately.
1) In a 8 or 9 inch skillet, saute the almonds in 1 teaspoon margarine until golden, remove and keep keep aside.
2) In a small bowl, mix the flour, salt and pepper together, then sprinkle both the fillets evenly with the seasoned flour.
3) In the same skillet, cook the fish in 2 teaspoons heated margarine over a medium heat until golden brown on the bottom.
4) Gently turn over the fillets and cook until browned on the other side until the fish flakes easily, then remove on a serving platter.
5) Stir in the lemon juice and sauteed almonds, cook over a low heat, stirring continuously, until heated.
SERVING
6) Spoon the almond mixture over the fish, garnish with the lemon wedges and parsley, serve immediately.
Chef
