Mastering this method for cooking fish is “a little like learning to properly fry an egg or a pancake, and about as easy,” says chef Tenney Flynn, author of “The Deep End of Flavor” (Gibbs Smith, 2019).
Category: Main Dish
Cuisine: not set
2 fillets or other fillets from a smallish fish (may substit drum or sole)
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil or canola oil
4 tablespoons salted butter plus more if needed, divided
Juice of 1/2 lemon (about 2 teaspoons)
1 tablespoon chopped fresh flat-leaf parsley, plus more for ga
1/4 cup sliced almonds
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