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Almond Crusted Sole Piccata & Spaghetti

December 14, 2017

Almond Crusted Sole and Spaghetti

Prep Time: 10 minutes 

Cook Time: 15 minutes 

Yield: 2 serving 



  • 2 Sole fillets*, thawed & dried well 
  • 1 large egg 
  • 1/3 cup almond flour 
  • 4 tbsp. extra virgin olive oil 
  • 2 tbsp. extra virgin olive oil 
  • 1/8 cup lemon juice 
  • ¼ cup dry white wine 
  • 4 tbsp. capers 
  • 2 tbsp. dried parsley + more for garnish 
  • 4 oz. gluten free spaghetti 
  • salt & pepper to taste 

*we no longer carry sole, but this recipe would work perfectly with our Atlantic Cod

Almond Crusted Sole



1. Place extra 4 tablespoons of extra virgin olive oil in a skillet and bring to medium heat.  

2. Place water for the spaghetti in a separate bowl and bring to a boil. Cook the spaghetti according to the package instructions. 

3. While the skillet heats, place the egg white in a bowl and whisk it until smooth. 

4. Place the almond flour and parsley in a separate bowl. Sift together until thoroughly combined. 

5. Place one sole filet in the egg then immediately into the almond flour coating it generously. Place the filet in the pre-heated skillet. Repeat for the other sole filet. 

6. Cook 3 minutes on each side until slightly golden brown. Gently remove the sole filets and place on a plate. 

7. Place the white wine and lemon juice in the skillet. Use a spoon to scrape any browned portions from the bottom of the skillet and stir into the mixture. 

8. Stir in the capers and add remaining 2 tablespoons of extra virgin olive oil. 

9. Cook 5 minutes until the sauce has slightly thickened.  

10. Place spaghetti and fish in the pan coating with the sauce. Serve immediately topped with more parsley and grated parmesan.  

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