Almond Panko Parmesan Crusted Petrale Sole

Ingredients

Fish

• 1 lb wild petrale sole filets
• 4 Tbsp salted butter
• 1/2 cup all-purpose flour
• 1/3 cup parmesan, grated
• 1/3 cup panko breadcrumbs
• 1/3 cup unsalted toasted sliced almonds, chopped by hand or put through a food processor for 15 seconds, I prefer Trader Joe's brand
• 3 Tbsp vegetable oil
• Salt & pepper
• 1 Meyer lemon, quartered
• 1 Tbsp Italian parsley, chopped

Greens Beans and Rice

• 12 oz french green beans, ends trimmed if you prefer
• 1 cup jasmine rice
• 1 1/2 cup chicken broth
• 1 Tbsp salted butter

Directions (follow in this order for 15 min meal)

Rice

1. Place rice, water and butter in a small pot
2. Bring to boil
3. Cover and turn down heat to a low simmer
4. Cook 15 minutes (start bean recipe now)
5. Turn off heat and move covered pot to another burner for 10 minutes (start fish recipe now)
6. Fluff with fork and serve

Green Beans

1. Bring a pot of water to boil
2. Add beans
3. Cook 2 minutes or until they turn bright green
4. Drain
5. Serve warm

Fish

1. Combine in a shallow bowl the parmesan, panko and chopped almonds, set aside
2. In 2 other shallow bowls, separate the flour and melted butter
3. Lightly salt & pepper the fish
4. Dredge each filet in the flour, followed by melted butter and finally almond parm panko mixture.  Place on a plate in a single layer. Do not layer them 
5. Heat a large, high-sided sauté pan with vegetable oil on medium heat until oil is crackling but not smoking
6. Place breaded filets in oil, working in small batches to ensure filets aren't crowded
7. Cook for 1 1/2 - 2 minutes each side or until light golden brown
8. Remove filets and place on a paper towel lined plate

Plate

1. Serve the fish on a platter garnished with lemon and parsely
2. Serve the fish, green beans and rice separately letting everyone help themselves