It’s Friday again, and that means it’s time for French Fridays with Dorie! This week’s recipe is a simple dish called Almond Flounder Meunière. According to Dorie, this a cross between sole amandine (sole with almonds) and sole meunière (sole sautéed in browned butter).
Interestingly, Dorie uses baby flounder in the recipe because it is easier for her to find than sole. I couldn’t find flounder, so ended up with some lovely Dover sole fillets. Apparently they are all part of the flounder family, so I couldn’t really go wrong.
To make Almond Flounder Meunière, the fish fillets are lightly breaded with a mixture of ground almonds, flour, lemon zest, salt, and pepper. They are then quickly sautéed in butter. Squeeze a little lemon juice on top, then garnish with toasted sliced almonds and fresh parsley, and voilà, dinner is served!
Dorie recommends serving Almond Flounder Meunière with a simple side, such as boiled potatoes or a green vegetable. I chose to serve mine with roasted broccoli, which I had never tried before.
This was a delicious meal! I don’t cook fish very often, so this was a welcome change from our usual chicken, pork, or beef. I loved the mild flavors of the almonds and Dover sole that were perked up with the squeeze of lemon juice.
From Scratch 
I thought this was great too! Your dish looks lovely.
Looks great! We really enjoyed this, too. I used Swai because Foulder is an East Coast fish that is hard to find in CA.
We really loved this dish…I know I’ll be making it again and again! Yours looks wonderful…glad you enjoyed it!
Lovely! I was in the mood for broccoli this week and could not find any decent broccoli that wasn’t either brown or flowering. Glad you enjoyed tihs!
Yours looks delicious. I don’t cook fish that often either, but we enjoyed the sole so much. I hope you have a wonderful weekend, Karen!
Very pretty! It made me think that I need to cook fish more often.
we actually have to go the next town over, about 15 minutes away to get fish (if you like yours fresh and unfrozen) so we only get fish every couple of weeks or so to break up our different proteins and I absolutely adore it! I cooked a lot of sole when I was back in the States but hardly any since living in England so I was very excited for this recipe! 🙂 Yours really pops with the deep blue of the napkin!
I eat a lot of salmon, so liked the delilcate whitefish for a change. I really enjoyed the flavors of this dish. How did you like the roasted broccoli? I’m not a huge broccoli fan, but roasted is one what that I really like it.
I liked it a lot! I had been wanting to try it for a while and finally got around to it. It’s a nice change from steamed broccoli.
Glad you liked it too. I love the crunchy nutty crust and zesty lemon after taste . I know I will make this again:) Have a great Sunday!