Sole w/ Almond and Wine Sauce

Ingredients:

• 1/4 cup sliced almonds, toasted
• 3/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 2 pounds sole fillets
• 1/4 cup olve oil
• 3/4 cup dry white wine
• 2 tablespoons fresh flat-leaf parsley, chopped
• 3 tablespoons unsalted butter, chilled and cut into small pieces

Instructions:

Preheat your oven to 350°. Place the sliced almonds on a baking sheet and toast in the oven for 6 to 7 minutes or until lightly browned. In a shallow pan, combine the flour, salt and pepper. Lightly dredge the fish fillets in the flour mixture and set aside. In a large nonstick skillet, heat 2 tablespoons of oil over medium-high heat. Leaving enough room to turn the fillets, brown them until golden about 1 to 2 minutes each side. Transfer to a plate and cover with foil to keep warm. Repeat until all the fish is cooked. Increase the heat to high and add the wine, parsley and almonds. Bring to a boil and cook for 1 minute. Turn off the heat and add the butter. Stir with a wooden spoon until all the butter melts and the suace slightly thickens. Adjust the seasoning with salt and pepper. Serve with the sauce over the fish.