Simple, but oh so sophisticated!
Works best with sole since it is a lighter fish, but you may substitute flounder if sole is not available.
Â½ cup flour
1 tsp course salt
Â½ tsp freshly ground pepper
2 (6 oz) sole fillets
2 Tbsp unsalted butter
2 Tbsp oliveoil
2 Tbsp lemon juice
2 Tbsp sliced almonds
1Â½ Tbsp chopped fresh parsley
Combine flour, salt, and pepper in a shallow bowl. (you may want to increase the seasoning a bit) Dredge fish fillets in flour mixture, coating both sides, and shake off excess.
Melt butter with oil in a sautee pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown on both sides. Transfer to serving plate.
To the pan in which you cooked the fish, add lemon juice, almonds and parsley. Stir for two minutes. Spoon almond mixture over fillets and serve.