Sole Amandine with Shredded Brussels Sprouts

Ingredients

• Lemon juice

  Raw

  2 tsp or 10g

• Brussels sprouts

  Raw

  1 cup or 88g

• Wheat flour

  White, all-purpose, unenriched

  4 tbsp or 31g

• Lemons

  Raw, with peel

  ⅛ fruit without seeds or 14g

• Almonds

  Nuts, raw

  ⅛ cup, sliced or 12g

• Butter

  Unsalted

  3 tbsp or 43g

• Flatfish

  Fish, (flounder and sole species), raw

  2 fillet or 326g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. PREPARATION: Cut wedge from lemon and shred brussels sprouts.
2. Toss Brussels sprouts with 1/4 teaspoon salt and steam on a rack over boiling water, covered, until just tender, 4 to 5 minutes. Transfer to a warm plate.
3. Meanwhile, pat fish dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in flour, knocking off excess.
4. Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat until foam subsides. Cook fish, turning once, until browned and just cooked through, 2 1/2 to 3 minutes total. Add fish to plate with Brussels sprouts.
5. Discard fat from skillet and reduce heat to medium-low. Add almonds and remaining 2 tablespoons butter and cook, stirring, until almonds and butter are golden brown, 1 to 2 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper. Pour sauce over fish and Brussels sprouts.