3 Tablespoons sliced Kings almonds
1 Pound fresh sole fillets, 4 oz each
2 Tablespoons rice flour
1 Tablespoon sliced shallots
Dash ground black pepper
1 Tablespoon Kings Organic Butter
1 Tablespoon lemon juice
2 Tablespoons chopped fresh Italian parsley
1. In large skillet, toast almonds over low heat. Remove from skillet; set aside.
2. Cut fillets in half lengthwise. Combine rice flour and pepper; coat fillets with mixture, shaking off excess flour. Melt butter in skillet over medium heat. Sauté fillets until golden, turning once, about 3 minutes on each side.
3. Remove from skillet to a serving dish. Return almonds to skillet with shallots; stir until warm. Spoon over fillets and sprinkle with lemon juice and chopped Italian parsley.