A delightful twist on the classic flounder amandine, featuring a rich almond butter sauce.
Preheat your oven to 450°F (230°C).
Preheating ensures even cooking and the right texture for the fish.
Place the butter in a shallow baking dish and melt it in the oven, being careful not to let it brown.
Melting the butter in the oven saves time and adds a warm aroma to the kitchen.
Remove the dish from the oven and stir in the white wine, juice from the lemon, salt, and pepper.
Mixing these ingredients while the butter is warm helps them blend seamlessly.
Arrange the flounder fillets in the dish, flipping them to coat both sides with the butter mixture.
Ensure the fillets are evenly coated for consistent flavor.
Bake the fish in the oven for about 10 minutes on each side, or until it flakes easily with a fork.
Check the fish's doneness by gently pressing it with a fork; it should flake apart.
While the fish is baking, toast the sliced almonds in a small dry skillet over medium heat until golden brown.
Toasting the almonds enhances their nutty flavor and adds a delightful crunch.
Remove the fish from the oven and transfer it to a serving platter.
Handle the fish gently to keep the fillets intact.
Stir the toasted almonds and chopped parsley into the butter mixture in the baking dish.
Adding the almonds and parsley to the warm butter infuses the sauce with fresh flavors.
Spoon the almond butter sauce over the fish and serve immediately.
Serve the dish hot to enjoy the full flavor of the sauce.
