Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 2 serving
*we no longer carry sole, but this recipe would work perfectly with our Atlantic Cod
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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Creamy, spaghetti squash with cod casserole! Packed with broccoli and sundried tomatoes, this Whole30 meal is high in protein, omega-3’s and tasty! As good as mac and cheese!
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