Sole Amandine is a very old French classic, but, as we can all appreciate, the recipe is a simple one. Essentially, the dish is pan-seared filet of fish with a sauce of browned butter, almonds, and lemon. What I love about the recipe is that it works amazingly well with any type of fish; trout, haddock, tilapia – you name it. I had haddock in the fridge, so I went with that. But, you can also get creative – give your next batch of asparagus an amandine kick. The earthy sweetness of browned butter, the crunch of almonds, and the crisp, zesty taste of lemon go so well together, but the effect is still gentle enough to compliment a variety of core flavors. Try it out and enjoy!