Almond Crusted Lemon Sole

Crispy almond-crusted fish fillets fried until golden-brown, served with fresh lemon wedges and tomato ketchup for a quick meal.

Cook Time

6 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

1
tbsp

Tomato Ketchup

for serving

Dairy

1
piece

Egg

free-range, beaten with 1 tbsp water

15
g

Butter

Fruits

1
piece

Lemon

cut into wedges for serving

GrainsCereals

55
g

Breadcrumbs

2
tbsp

Plain Flour

mixed with a pinch of salt

NutsSeeds

55
g

Almonds

flaked

OilsFats

1
tbsp

Olive Oil

Seafood

1
piece

Lemon Sole Fillet

skin removed

Steps

Process the breadcrumbs and almonds in a food processor until fine.
Place the nut mixture and flour onto separate plates.
Dredge the fish in flour, dip in the egg wash, and coat with the almond mixture.
Heat the oil and butter in a pan over medium heat.
Fry the fish for 4-6 minutes until golden-brown and crisp on both sides.
Serve the fish with lemon wedges and ketchup.