Pan Fried Lemon Sole with Buttered Almond

I was planning to have chicken for dinner but my hubby called on my way home asking for fish...so fish it is.. for dinner.  It's so last minute and I really don't want to spend too much time in the kitchen so here I thought of this recipe :) Pan fried lemon sole drizzled with buttered almond infused with lemon juice.  Yummy!

This recipe serves 2 person

Ingredients:
1/4 cup plain flour
1/2 tbsp salt
1/2 tbsp black pepper
4 pieces of lemon sole fillet - approximately 100g each
2 tbsp olive oil
90g butter
1/2 cup almond flakes
4 tbsp cup fresh lemon juice

Method:

1)   Season fish with salt and pepper. 

2)   Toss seasoned fish in flour. Shake off excess   

3)   Place large skillet with olive oil and 1/3 butter at medium high heat. Cook fish until browned on both sides. Remove, drain on kitchen paper towel and set aside.

4)   Heat remaining butter in same cleaned skillet. Cook almonds by stirring constantly until lightly browned. Stir in lemon juice; drizzle almond mixture over fish.

5)   Serve fish with blenched French beans if you like!

>> Tip to note : 

- You may substitute the lemon sole fish fillet with any other mild white fish fillet. 

Basil Kalamata Lemon Sole with Spinach

Today is fish day again! Lemon sole is my recent favorite as I can get them real fresh from the supermarket. This time I am going to have it with spinach - extremely rich in antioxidants, especially when steamed or quickly boiled. 


This is a simple fish dish that is low in fat and high in nutritional value which everyone can cook at home. My husband and I totally loved it! Try it out!


The recipe serves a couple... my husband and I :)

Ingredients:
2 lemon sole fillet - seasoned with salt & pepper to taste
2 tbsp extra virgin olive oil (EVOO)
3 cups baby spinach -trimmed away the hard stalks
2 cups sweet basils - thinly chopped
2 pips garlic - coarsely chopped
10 Kalamata olives stuffed with minced pimento  (or olives of your choice)
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil (EVOO)

Method:

1)   Place large skillet with 2 tbsp EVOO on medium low heat.

2)   Fry fish until golden and cooked. Set aside and keep warm.

3)   Microwave spinach for 2 1/2 - 3 minutes on High or until soft. Drain, divide into 2 portions and place it on the plates.
4)   Transfer fish on to the spinach.

5)   Add remaining EVOO onto the same skillet on medium high heat. 

7)   Cook the garlic until frequent. Add in basil and olives. cook for another 3 -4 minutes until basil is cooked trough. 

8)   Add lemon juice and simmer for 2 minutes. Top basil sauce onto the fish.

>> Tip to note : 

- You can substitute lemon sole with any other firm white fish

- Add chili flakes together with basil and olives if you like it spicy.