For dinner last night, I made sole almondine but with my own little twist. To make it healthier, I did not drench the sole fillet in flour and instead of lots of butter, I used lots of olive oil with the tiniest pat of butter for flavor (just because butter and sole fish are so perfect together). I had lots of fresh tarragon and a lemon tarragon vinaigrette I made the other day, so when making the sauce, I added fresh tarragon, a little vinaigrette, garlic, and fresh lemon zest in addition to the usual toasted almonds and lemon juice.
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