Friday is Fish Day: Sole Meuniere amandine

During my childhood in the South of France we had a ritual every Friday we ate fish. Around 11 am in the morning there was a Blue small truck who was stopping in front of our neighbor’s Madame Terrier’s house. Because we were living in a small village sometimes and because older people did not drive the Baker, the butcher, the Farm guys were travelling all the over the village and stopped at specific points, this way people were eating fresh foods.
At this time everybody was eating fresh fish. So all our neighbors were gathering together to get their fish when their they heard the truck horned. It was a fun and joy time of the day when people were chatting and gossiping .. and you know that in these little French Villages people gossip a lot!

My mother never thought twice about what we will have, I wanted only sole fish and since my sister Martine did not eat fish my parents did not want to fight about it, I am sure my father would have wanted a stronger fish ( he is s great fisherman ), but sole fish is wonderful for children not too strong and since they are small fishes no mercury in them!
My mother used to prepare them simply with flour, salt or pepper, sometimes she made them panes (my favorite ) golden , crispy covered with bread crumb.
So today I will use a different version a mix of Sole Meuniere and Sole Amandine Sole aux Amandes

Easy Sole Meuniere amandine
Serves 4

1/2 cup all-purpose flour
4 fresh sole fillets, 3-4 oz. each
6 tablespoons unsalted butter
6 tbsp. freshly squeezed lemon juice – 2 or 3 lemons
1cup sliced almonds

Combine the flour, 2 tsp. salt and 1 tsp. pepper in a large plate. Pat the sole fillets dry with paper towels and season on one side with salt.

Heat 3 tbsp butter in a large frying over medium heat until it starts to brown. Coat 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on other side. Add the almonds. While the second side cooks, add of lemon juice to the pan. Add some salt and pepper if needed. Serve immediately.
Delicious with cooked white rice and a little of organic butter in it but since I am watching my weight we ate them with sauteed zucchinis and it was delicious. My 4 years kids love this fish!

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